Vegan Pizza w/ Pumpkin, Fennel and Endive

This fall inspired pizza is made with homemade dough, topped with roasted pumpkin, fennel, endive, pine nuts and sage. It's so gourmet and you will love it.

Course Appetizer, Main Dish

Cuisine Italian, vegan

Prep Time 40

Cook Time 10

Rest time: 6

Total Time 6 50

Servings people

Calories 420kcal

Author Hannah Sunderani

Ingredients

For the pizza crust (makes 3 pizzas)

3 3/4 cups all-purpose flour
1 1/2 cups water
2 tsp sea salt finely ground
1/4 tsp dry active yeast
1/4 cup olive oil

Toppings:

1/2 cooking pumpkin small, or hubbard squash
1 fennel bulb
1 endive
10-12 sage leaves to sprinkle
1/4 cup pine nuts
salt and pepper to taste

US Customary - Metric

Instructions

Prepare Pizza dough (makes 3 pizzas)

Whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated.
Knead dough with hands to bring it together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (I added 1/2 cup more flour).
Transfer dough to a large clean bowl. Cover with bees wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours. (I like to leave mine overnight).
Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into three equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. Bring dough back to room temperate before baking.
Preheat oven to 240C/475F. Place dough balls on three rimmed baking sheet. Flatten dough with hands, until it covers most of the sheet (you can make it round, or a rectangle). You want the it to be thin. (If dough springs back, let it rest a few minutes, then try again).

Prepare toppings:

Cook the pumpkin and fennel: preheat the oven to 400F (200C). Cut pumpkin in half and scoop out seeds. Cut pumpkin and fennel into thin slices and paint each side with olive oil. Place on a lined baking sheet and season with salt and pepper. Cook pumpkin and fennel for 20 minutes, or until veg is golden and crispy. Then, remove from oven and place to the side.

Make Pizzas:

Preheat oven to 475F/240C. Paint pizza dough with oil to cover and season with salt and pepper. Decorate with your roasted pumpkin and fennel and cook until crust is crisp and puffed, approx. 8-10 mins. Remove from oven and decorate with fresh endive, sage leaves, pine nuts, more sea salt and pepper.
Cook remaining two pizzas in the same way and serve.

Notes

Pizza dough can be made ahead. Slice dough into 3 separate dough balls and wrap each dough ball separately in bees wrap. Chill in fridge for 24 hours, or in freezer for up to two weeks. When ready to use, let dough rest at room temperature covered with wrap for 2–3 hours (4-5 hours if frozen) before using.

Nutrition information is a rough estimate.

Nutrition