Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza

The challenge with making delicious vegan pizza is that for many people, a pizza must have cheese and – until recently – many vegan cheeses left much to be desired. Luckily for the vegans out there (like Ooni’s co-founder, Darina!) the flavour, texture and options have vastly improved. A great example? This vegan ricotta, candied chilli and roasted butternut squash sauce pizza from chef, founder of @pizzaislovely and Bristol-based Ooni ambassador Julian Guy.


The nutty flavour of roasted squash paired with homemade vegan ricotta that’s incredibly close to the dairy version (and tastes far better than most of the products you can buy) is a match made in heaven. And while it takes a bit of time (2 to 3 days) to prepare the ricotta, the results are worth it and perfectly complimented by a kick of candied chillies. Finished off with a garnish of crispy fried sage, this pizza hits all the right spots whether you’re vegan, trying out Veganuary, or looking for something delectably new.


Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza

Note

If making your own ricotta, set aside two days in advance of when you’d like to use it. Alternatively, you can also purchase vegan ricotta in some supermarkets and online. Note: The quantity of the ricotta and squash sauce will make more than what’s needed for one pizza – simply store any leftovers in an airtight container. The ricotta will last up to 2 weeks in the fridge, and the sauce up to 2 months in the freezer. For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. Looking for even more vegan inspiration? Check out our full vegan recipe collection