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

1/5

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

2/5

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

3/5

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

4/5

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

5/5

By anotherveganfoodblog

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

Prep:15minCook:40min

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.

Updated at: Thu, 17 Aug 2023 02:31:40 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1whole wheat pizza crust

or store-bought

2 Tbspolive oil

2 cupspumpkin

0.5red onion

cut into thin wedges

thinly sliced, optional fronds reserved for garnish

1 cupma eh sausage

my, or sub store-bought vegan breakfast sausage

1 cupvegan shredded mozzarella

½ cupbasil pesto

my, or store-bought plus more for serving

Instructions

Step 1

Follow the whole wheat pizza crust recipe to prepare the crust if using or let store-bought dough come to room temperature

Step 2

Preheat oven to 400°F

Step 3

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

Step 4

Bake vegetables for 20 - 25 minutes or until golden flipping halfway through

Step 5

Prepare maple tempeh sausage according to recipe linked above or brown store-bought sausage in a medium skillet

Step 6

If making pesto follow the recipe linked above

Step 7

Up the oven temperature to 450°F

Step 8

Roll out pizza dough into a 12” circle and place on a parchment lined baking sheet or pizza pan

Step 9

Spread pesto over the dough

Step 10

Sprinkle half of the vegan mozzarella shreds over the pesto

Step 11

Arrange pumpkin mixture and sausage over the top

Step 12

Finish up toppings with the remaining mozzerella

Step 13

Cook pizza for 10 - 15 minutes until crust is golden

Step 14

Remove from oven and top with fennel fronds, remaining pesto, and salt and pepper to taste

View on anotherveganfoodblog.com

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