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.


Difficulty

Servings

One 12-inch (30-centimetre) pizza

Prep Time

25 minutes

(not including dough and vegan ricotta prep)
Cook Time

1 hour, five minutes to 1 hour, 15 minutes

By Ooni HQ

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. 


1: Preheat your kitchen oven to 150 °C (300 °F).

Place the diced butternut squash on a baking tray, toss in oil and cook for 40 to 50 minutes or until tender but not caramelised. Allow to cool.

2: In a blender or food processor, purée the roasted squash with the water.

Continue adding water until the sauce is smooth and liquid enough to use on top of a pizza (it should have about the same consistency as a cooked tomato sauce). Add in the vegan butter and season with salt and pepper to taste. Set aside.

3: In a saucepan over medium heat, bring the water to a boil.

Add the sugar, then reduce the heat and simmer until the sugar is dissolved, about 3 minutes. Add the chillies, cover with a lid, and leave to simmer for 20 minutes, or until the chillies are cooked and glassy and the syrup has taken on their flavour. 

4: Remove the saucepan from the heat and carefully pour the liquid into a jar or bottle.

Add the apple cider vinegar and stir. Set aside. 

5: Warm the olive oil in a small saucepan over medium-high heat.

When the oil reaches about 175 °C (350 °F) degrees, place the sage (one leaf at a time) into the pan. Fry the sage until crispy, about 15 to 30 seconds. 

6: Quickly but carefully remove the leaves with a slotted spoon or strainer; leave the leaves to dry and cool on a plate covered with a paper towel.

7: Preheat the oven, aiming for 500 ˚C (932 ˚F) on your baking stone.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

8: Place a dough ball on your lightly floured work surface.

Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base, and then keep your dough on the counter, or lie the stretched dough over a lightly floured pizza peel. 

9: With the back of a spoon, evenly spread about 100 grams of the roasted squash sauce across the pizza.

Add the 60 grams of vegan ricotta, candied chillies and chilli syrup, to taste. 

10: Launch your pizza into the oven.

Cook for 60 to 90 seconds, turning every 20 seconds or so with a pizza peel to ensure an even cook.

11: Once cooked, remove the pizza from the oven.

While it’s still warm, crumble the crispy fried sage leaves over the top. Slice, serve immediately and indulge in this delicious winter treat!

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

One 250-gram dough ball

For the roasted squash sauce:

  • 1 butternut squash, finely diced
  • 25 grams extra-virgin olive oil
  • 14 grams water
  • 50 grams vegan butter (any type will do)
  • Fine sea salt, to taste
  • Black pepper, to taste

For the candied chilies:

  • 60 grams water
  • 60 grams caster sugar 
  • 5 large red chillies, finely sliced
  • 15 grams apple cider vinegar

For the fried sage leaves:

  • 12.5 grams extra-virgin olive oil
  • 3 sage leaves
  • Fine sea salt, to taste

For the pizza:

  • Flour, for dusting
  • 80 grams vegan almond ricotta