Butternut and mushroom pizza

Whilst sailing it is not always easy to have vegetables on hand. We are here in the Whitsundays at the moment and we love Stonehaven anchorage. We have not been near a shop for 7 days now, so what are the vegetables left? Butternut, onion, red chili and mushroom hmnn….What else do I have? Oh ready made garlic and herb pizza base and vegan cheese!

OK, we are on!

Ingredients for 3 small thin based pizzas

3 ready made small size pizza bases (easier to cook in a small boat oven, check they have no added sugar)

1 can of organic tomatoes (check they have no added sugar)

1 large onion sliced thinly

2 red chilis

half of a butternut

4 large mushrooms

2 tbsp of olive oil

1 teaspoon of Italian herbs

200 gr grated vegan cheese or if you prefer any grated vegetarian cheese

Start by taking off top and bottom of the butternut and then slice it lengthways in two halves. Use a stainless steel peeler to peel it and slice it across into thin slices.

Heat the oven to 200 degrees Celsius. Line an oven based tray with baking paper and put the pumpkin in rows out on the tray. Do not overlap the pieces of butternut. Spray with a little olive oil spray, sprinkle a little sea salt and if you like it hot you can also put chili flakes on them. Bake for 20 minutes.

Start making your tomato sauce by heating a little olive oil and frying chili and onion for a few minutes, then adding the sliced mushrooms. Cook for a few minutes until the mushrooms start to caramelize then add the can of chopped tomatoes and the herbs.

Cook the sauce until it thickens and then the fun begins with dressing your bases. Start with the tomato and mushroom sauce, then butternut, finally cheese. Bake for about 10 minutes or according to the package instructions. Et voila! Quick lunch suitable for vegans/vegetarians and diabetics.

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