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.
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
- 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
- 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
- If making pesto follow the recipe linked above
- 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
- Spread pesto over the dough
- Sprinkle half of the vegan mozzarella shreds over the pesto
- Arrange pumpkin mixture and sausage over the top
- Finish up toppings with the remaining mozzerella
- Cook pizza for 10 – 15 minutes until crust is golden
- Remove from oven and top with fennel fronds, remaining pesto, and salt and pepper to taste
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.
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.