I was too lazy to go the store to get ingredients for my friday night pizza, so I decided to use the random veggies I had in the fridge and freezer. Some frozen yellow squash, purple sweet potatoes, onion, and olives. Bit of a random assortment, so I decided to first sauté everything (except the olives) in olive oil, garlic, and Italian seasoning.
Sweet Potato and Squash Veggie Pizza
1 ball of pizza dough (try mine)
1/2 cup pizza sauce (try my mushroom sauce)
1/2 cup frozen sliced yellow squash
1-2 purple sweet potatoes (normal potatoes if you cannot yet purples), peeled and sliced
1/2 medium onion, sliced
1 clove of garlic
1 tbs Italian seasoning
Handful kalamata olives
1/2 cup vegan cheese (I used Daiya)
Pre-heat the oven to as high as it will go.
Cut the sweet potatoes into fairly thin slices. Slice the onions and chop the garlic too.
Heat some olive oil in a large skillet over medium heat. Add the garlic and some red rappers flakes if you want some kick. Add the onions and cook until they start to brown slightly.
Next add the sweet potatoes and cook until they start to brown too.
Add the squash and cook until no longer frozen.
Add the Italian seasoning and mix together well, then remove from the heat.
Next, roll the pizza dough out and shape into desire pan.
Spread on the tomato sauce.
Then the vegan cheese.
Next add the sautéed veggies and top with the kalamata olives.
Cook for 10-15 minutes or so, until the crust is golden.
I love the texture contrast between the sweet potatoes and cheese. It paired nicely with a glass of merlot.