Pizza for Thanksgiving? Sure why not. This “fall flatbread” features butternut squash purée, roasted yellow and purple potatoes, balsamic brussels sprouts, mushrooms, caramelized onions and cranberry coulis.
So, you know, I’m really not in the mood for the holidays, and I keep telling myself it’s fine, but to be honest, I did have big blog recipe plans for the holidays this year and it all sort of fell through the cracks. Sad.
This recipe is my little joke to myself, because pizza for Thanksgiving is the extent of my Thanksgiving cooking efforts. At the same time, I still can’t shake that “crazy kitchen lady” inside of me, so this Thanksgiving pizza is packed with fall flavor goodness.
For the sauce, there’s a warm roasted butternut squash purée, then some sliced mushrooms, and then some roasted brussels sprouts that have been tossed in balsamic vinegar.
Next, there’s caramelized onions and garlic, and then some pre-baked yellow and purple new potatoes.
Finally on top I added a few swirls of both cranberry coulis and cashew cream, then a sprinkling of pomegranate seeds and herbs.
Since there’s lots of vegetable roasting to accomplish for this recipe, I suggest buying some pre-made pizza dough, but I also like the dough recipe from Cook’s Illustrated if you want to make your own. Either way, if you start with raw dough, par-bake your crust for 4 minutes or so to allow it enough “structure” to hold all the toppings.
I think some crumbly vegan cheese and Field Roast would go great on top of this pizza as well.
Print Recipe Thanksgiving Pizza | Fall Flatbread
optional garnishes and toppings
Preheat oven to 400 degrees.
Line two baking sheets with parchment paper and place the squash cubes on one, and the brussels sprouts and potatoes on another, separated. Drizzle each pan with olive oil, sprinkle with salt and pepper.
If you have loose brussels sprouts leaves, try to separate them from the brussels sprouts quarters, as they will cook more quickly.
Roast the squash for 45 minutes, turning halfway though.
Roast the brussels sprouts for 30 mins, removing loose leaves and potatoes after 10 minutes. Toss the hot brussels sprouts in balsamic vinegar. Slice the potatoes and set all roasted vegetables aside.
Increase the oven heat to 475.
Meanwhile, in a small skillet, heat about a teaspoon of olive oil over medium heat and add the sliced onions. Cook on medium heat, stirring occasionally, until soft and golden brown, about 40 mins. Add the minced garlic and stir in at the last five minutes of cooking. Remove from heat and set aside.
Once the squash has cooled slightly, blend with the almond milk until completely smooth in a blender or food processor. Taste and season with salt & pepper if needed.
Assemble pizza. Generously spread the squash purée on the par-baked or pre-baked crust, then add the mushrooms, onions, & brussels sprouts. Top with the sliced potatoes. Bake at 475 until the crust is browned. Top with cranberry coulis, cashew cream and other garnishes.