Plant-Based Pizza: 50+ Tasty Plant-Based Pizza Recipes

Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto

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Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto

Sweet roasted pumpkin, earthy licorice fennel, warm caramel maple tempeh sausage, and fresh pesto give this pizza all the yummy cold-weather flavors. This recipe can be made more quickly by using store-bought dough, pesto, and vegan breakfast sausage.

However, if you have the time I highly recommend trying out my whole wheat pizza dough recipe. My maple tempeh sausage recipe comes together easily and is a healthier option than the store-bought vegan sausage. Also, my basil pesto recipe is made up of a few simple ingredients that are all thrown in the food processor.

Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto

Sweet roasted pumpkin, earthy licorice fennel, warm earthy maple tempeh sausage, and fresh pesto give this pizza all the yummy cold-weather flavors.
Servings 2 12″ pizzas
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Equipment

  • Pizza Pan
  • cutting board
  • Chef's Knife

Ingredients

  • 1 recipe my whole wheat pizza crust or store-bought recipe link above
  • 2 Tbsp olive oil divided
  • 2 cups of pumpkin thinly sliced*
  • ½ red onion cut into thin wedges
  • 1 fennel bulb thinly sliced optional fronds reserved for garnish
  • 1 cup my maple tempeh sausage recipe or sub store-bought vegan breakfast sausage recipe link above
  • 1 cup vegan shredded mozzarella divided
  • ½ cup my basil pesto recipe or store-bought plus more for serving recipe link above
  • salt and pepper to taste

Instructions

  • Follow the whole wheat pizza crust recipe to prepare the crust if using or let store-bought dough come to room temperature
    whole wheat pizza crust
  • Preheat oven to 400°F
  • Toss pumpkin, fennel, and onion in 1 Tbsp of olive oil and spread over a parchment lined baking sheet; sprinkle with salt and pepper if desired
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Bake vegetables for 20 – 25 minutes or until golden flipping halfway through
  • Prepare maple tempeh sausage according to recipe linked above or brown store-bought sausage in a medium skillet
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • If making pesto follow the recipe linked above
    pesto
  • Up the oven temperature to 450°F
  • Roll out pizza dough into a 12” circle and place on a parchment lined baking sheet or pizza pan
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Spread pesto over the dough
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Sprinkle half of the vegan mozzarella shreds over the pesto
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Arrange pumpkin mixture and sausage over the top
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Finish up toppings with the remaining mozzerella
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Cook pizza for 10 – 15 minutes until crust is golden
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto
  • Remove from oven and top with fennel fronds, remaining pesto, and salt and pepper to taste
    Roasted Pumpkin, Fennel, and Maple Tempeh Sausage Pizza with Pesto

Notes

You can use any type of winter squash for this pizza. If you need ideas try the traditional autumn gold pumpkin you will see in most grocery stores. You could also use butternut, kombocha, acorn, carnival, delicata…the possibilities are endless.
Course: Pizza
Cuisine: American, Italian
Keyword: pizza, Plant-based Cheese, Plant-based Meat, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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