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Les Marchés Publics de Montréal

Autumnal squash, lentil and caramelized onion pizza

All recipes |  Main dishes

Autumnal squash, lentil and caramelized onion pizza, Plats principaux
  • Makes 2 medium pizzas or 1 large pizza.
  • Recipe by Caroline Huard alias Loounie, health professional and passionate about good vegan food!

    This recipe may look complicated because it includes several steps, but it’s really quite simple! You can prepare the various steps ahead of time, then assemble it later. To make it even easier, use ready-made pizza dough.


    Ingredients for pizza:

    • 1 pizza dough recipe (or a large crust)
    • 1 recipe for creamy zucchini sauce (see below)
    • 2 cups diced butternut squash, caramelized (see below)
    • 1 cup brown lentils, cooked
    • 1 cup onions, caramelized (see below)
    • ½ cup almonds slivers, smoked (see below)
    • ½ cup sage, chopped and mixed with about 1 teaspoon olive oil
    • 2 tablespoons olive oil
    • Pizza dough:
    • 1 cup warm water
    • 1 teaspoon sugar
    • 1 teaspoon instant yeast
    • 1 teaspoon salt
    • 2 cups Kamut or all-purpose flour
    • Creamy sauce:
    • 1 yellow zucchini with skin or peeled green zucchini, sliced
    • ½ cup tahini
    • 1 teaspoon lemon juice
    • 1 small clove garlic
    • Salt and pepper to taste
    • Diced butternut squash:
    • 2 cups butternut squash, diced (about 1.5 cm)
    • 1 tablespoon vegetable oil
    • 1 tablespoon maple syrup
    • 2 pinches salt
    • Caramelized onions:
    • 1 large Spanish onion, sliced
    • 1 tablespoon vegetable oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon molasses or maple syrup
    • 1-2 pinches salt and pepper, to taste
    • Smoked slivered almonds:
    • ½ cup slivered almonds
    • 1 teaspoon vegetable oil
    • 1 teaspoon soy sauce
    • 1 teaspoon maple syrup
    • ¼ teaspoon liquid smoke or smoked paprika


    Steps for the pizza:

    1. Pizza dough:
    2. Add the sugar and yeast to the water and mix.
    3. In the food processor (use the plastic blade) or stand mixer (use the dough hook), add the flour and salt.
    4. Gently stir in the water mixture and knead in the machine until it forms a ball.
    5. On a floured work surface, knead the dough by hand 2 to 3 more minutes.
    6. Transfer the dough to a bowl, lightly greased with a little olive oil. Cover with a clean damp cloth and let the dough rise for 1 to 2 hours.
    7. Creamy sauce:
    8. Bring one litre of water to a boil, add the zucchini slices and cook for 10 minutes. Drain.
    9. Add the cooked zucchini slices to the other ingredients in a blender. Mix until smooth. Set aside.
    10. Diced butternut squash:
    11. Preheat oven to 375°.
    12. Place diced squash in a bowl and add the oil, syrup and salt. Mix well with your hands or a spatula.
    13. Spread on a cookie sheet lined with parchment paper.
    14. Bake 35 to 40 minutes, turning once during baking or until pieces are tender and slightly caramelized. Set aside.
    15. Caramelized onions:
    16. In a saucepan over medium heat, sauté the onion in the oil, without salt. Cook for about 10 minutes, stirring frequently.
    17. Add vinegar, molasses, salt and pepper and stir well. Reduce heat slightly and cook another 20 minutes or until onions are nicely caramelized.
    18. Smoked slivered almonds:
    19. In a skillet over medium-high heat, add oil and almonds. Toast 3 to 4 minutes, stirring regularly.
    20. Add soy sauce, syrup and liquid smoke. Stir to coat and remove from heat. Set aside.

    Assembling the pizza:

    1. Place a cookie sheet in the oven and preheat the oven to 450°.
    2. On a floured surface, roll the dough into two 8 to 9 inch pizzas or one large 12 to 13 inch pizza.
    3. Spread the creamy sauce over the dough.
    4. Garnish with caramelized onions, diced squash, cooked lentils and almonds. Add a drizzle of olive oil (optional).
    5. Bake for about 12 minutes. Add the oiled, minced sage and bake for another 4 to 5 minutes or until the dough is golden brown and the toppings are nicely caramelized.
    6. Serve.

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