Butternut Squash and Marinated Artichoke Flatbread

prep: 20 minutes
cook: 15-20 Minutes
total Time: 40 minutes

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INGREDIENTS

• 1 pizza dough

• 1 cup vegan spreadable ricotta

• 1 tablespoon olive oil

• 2 cups butternut squash, diced and roasted

• 1 cup quartered marinated artichokes

• 1/3 cup pickled onions, for toppings

• 1/4 cup roasted pumpkin seeds, for toppings

• 1/3 cup vegan pesto, for toppings

• 1/2 cup vegan pizza mozzarella

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RECIPE

Preheat the oven to 400°F (200°C).

Place the diced butternut squash on a baking sheet, coat with 1 tablespoon olive oil and roast for 10 minutes, or until slightly tender.

Remove from oven and adjust the temperature to 425 F.

Roll out the pizza dough on a floured surface to your desired thickness.

In a bowl, mix the vegan ricotta and spread it evenly over the pizza dough, leaving a border around the edges.

Distribute the roasted butternut squash over the vegan ricotta-covered dough.

Sprinkle the vegan mozzarella over the butternut squash.

Add quartered marinated artichokes evenly over the cheese-covered dough.

Bake the flatbread in the preheated oven according to the pizza dough package instructions (15-20 minutes) or until the crust is golden and the toppings are heated through.

Once out of the oven, sprinkle pickled onions and roasted pumpkin seeds over the hot flatbread.

Drizzle vegan pesto on top as a finishing touch.

Slice and serve your delicious Butternut Squash and Marinated Artichoke Flatbread immediately.

Note: Adjust the ingredient quantities and toppings according to personal preferences.

Enjoy!

Bon appétit!