Sourdough Pizza with Sesame Flavored Kabocha

Here’s a twist on your traditional pizza night – Vegan Sourdough Pizza with Sesame Flavored Kabocha! It’s a fusion of classic Italian with a hint of Asian flavor that you’ll absolutely adore.

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Sourdough Pizza Dough

I begin with a homemade sourdough pizza dough that’s simple yet satisfying. This dough recipe assumes you have a sourdough starter ready. Creating one from scratch may take up to two weeks. If you don’t have a starter, feel free to use an alternative dough. The toppings alone are absolutely amazing and will ensure your pizza is delicious! Here, I’ll guide you through my process. You’ll need:

• 500g flour
• 100g sourdough starter
• 350g water
• 10g salt
• 2 tbsp olive oil

Mix these for about 30 seconds into a shaggy dough and let it rest. One hour later, with wet hands, stretch and fold the dough a few times. Wait one more hour and repeat of the stretch and fold; it rests for 4-5 hours on your countertop to ferment. Refrigerate the dough for up to 36 hours or go straight to pizza making.

To Build Your Sourdough Pizza with Sesame Flavored Kabocha:

1. Divide your dough into four and stretch to your desired thickness.
2. Cook on a medium-heated cast iron pan for 8 minutes – watch for burning!
3. Apply tomato sauce and broil in the oven for 2-4 minutes – be vigilant to avoid charring.
4. Remove from the oven and embellish with greens, roasted kabocha, onions, microgreens, and a generous drizzle of your cashew cheese sauce.

Preparing the Sesame Flavored Kabocha

1. Preheat your oven to 400°F (200°C).
2. Cut the kabocha squash into 1/2 inch thick strips.
3. Using a small mixing bowl, whisk together 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of sesame seeds.
4. Place the kabocha slices in a single layer on a baking sheet. Spoon or brush the sesame mixture evenly over the kabocha slices.
5. Slide the tray into the preheated oven and roast for 15 minutes. Poke the kabocha with a fork to check if they are thoroughly cooked and soft. If not, give them a few more minutes, but keep a close eye to prevent burning.

The Cashew Cheese Sauce

In a high-speed blender, blend together 1/2 cup of cashews and 1/2 cup of water (you might need to adjust the water for consistency, maybe adding another 1/4 cup), 1/4 cup of nutritional yeast, one clove of garlic, and 1/4 teaspoon of salt. Puree the blend for a full minute to achieve a creamy, velvety sauce.

Now, the Fun Part: Assembling the Pizza

By now, you should have your pizza already baked and with a layer of tomato sauce. Next, you’ll layer fresh greens, kabocha squash, red onions, microgreens, and a drizzle of homemade cashew cheese sauce.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.