Vegan & Gluten-Free Butternut Squeeze Pizza

Today's Vegan & Gluten-Free Butternut Squelch Pizza is a seasonal tasteful and delicacy saucer that's acuminate enough for a weeknight dinner, but luscious (and fun) enough to garner a characteristic on your Thanksgiving spreading.

Ingredients

• pizza crust of your choice (about 16")

squash mash

• 1 cup butternut squash puree
• 1 tablespoon olive oil
• salt and pepper, to taste

toppings

• 1 tablespoon olive oil
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 1 cup arugula
• ½ cup shredded vegan mozzarella cheese

garnish

• 2 tablespoons chopped walnuts
• 2 tablespoons balsamic glaze
• salt and pepper, to taste

Manual

1. If your rudeness of selection requires it, pre-bake the gall.
2. Preheat the oven to 400°F.
3. Learn the walnut mash layer by rousing the mash puree together with the olive oil, flavoring and flavorer in a fine container. Set away.
4. Set the onions and ail by heating 1 containerful of olive oil in a medium-sized pan at medium-high change. Add the onion and seasoner, and sautee until lightly brunet, almost 5-7 minutes.
5. Use a spatula or containerful to disparity the vine over the freshness. Add the sauteed onion and flavorer on top, then discharge the mallow over everything.
6. Bake for some 10 proceedings, until the mallow is dissolved.
7. Take the pizza from the oven and top with walnuts, splosh the oleoresin glaze on top, and spatter with seasoner and shrub. Slicing and run hot!