You know in cartoons how they animate the aroma of something delicious by drawing a long white steamy-looking thing, and then it turns into a hand, leading the character by the nose with its index finger, motioning, as if to say, “this way…” towards the tasty dish? Well, if there were any food that could do that in real life, this flatbread would be it.
Seriously, if you want to make friends with your neighbors, just start sauteing rosemary and red onions, and you’ll have a knock—or furious pounding—at the door in no time.
This is one of my all-time favorites. It’s great for a small dinner party, or as an appetizer for a cocktail party.
Serves 4 to 6 | Vegan
Prep time: 15 min | Cook and serve time: 30 min
Your favorite pizza crust recipe or ready-made dough
3 tablespoons + 1 teaspoon olive oil
1/2 red onion
1 medium-sized delicata squash
2 teaspoons chopped rosemary
1/2 teaspoon salt
Garlic garbanzo bean sauce:
1 (14 ounce) can garbanzo beans, drained
2 cloves garlic
1/2 teaspoon salt
3 tablespoon olive oil
- Make pizza dough according to the recipe’s directions.
- Slice red onion and chop rosemary.
- Peel and seed squash, then use a potato peeler or knife to slice into thin strips, 1 to 2 inches wide—about 2 cup’s worth when finished.
- In a blender or food processor, blend together garbanzo beans, 1/2 of a teaspoon of garlic, salt and 3 tablespoons of olive oil until smooth.
Cook and serve:
- Bake pizza dough in preheated oven according to recipe’s directions.
- Add 1 teaspoon of olive oil to a medium skillet on medium high heat. Add red onion and rosemary and cook until slightly softened, 2 to 3 minutes. Add squash, and continue cooking until squash is softened, stirring occasionally, 5 to 7 minutes. Stir in 1/2 of a teaspoon of salt. Remove from heat.
- Once pizza dough is ready, spread garbanzo bean sauce over the top, then cover the flatbread with the squash-rosemary-onion mixture.
- Slice and serve!
Want more party eats? I’ve put a whole menu together for you HERE.