Saturday, January 19, 2013
I tried this pizza in my vegetarian days, I found the recipe in Cooking Light magazine years ago. It's one of those recipes that I dream about, a odd mix of ingredients but it totally works.
Here it is: a whole grain crust spread with vegan pesto, a layer of Daiya mozzarella and topped with cubed roasted butternut squash and fresh diced tomatoes. Look at those bright colors!
I liked the vegan version just as much. As I said, it's an odd mix, but the herby garlic-y pesto, the sweet butternut squash, and the fruity tang of the tomatoes is perfect!