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Squash pizza with tahini guacamole
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 542
  • Fat about 20g
  • Carbohydrates about 70g
  • Protein about 16g
This is needed
This is needed for 4 people
Squash base
  • 400 g squash, diced
  • 9 g dry yeast
  • 0.5 dl lukewarm water
  • 350 g light spelt flour
  • a little salted water
  • 0.5 tsp salt
  • 0.5 tsp turmeric
To bake the squash base
  • a little light spelt flour for rolling
  • 2 avocado
  • 1 garlic clove
  • 1 tsp salt
  • 2 tbsp soya drink
  • 0.5 tsp pepper
  • 2 bunches parsley (approx. 40 g)
  • 3 tbsp tahini (sesame paste)
  • 40 g rocket
  • 4 figs, halved with a serrated knife
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And that's how it's done
And that's how it's done
Squash base
Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. Combine the yeast and water, add to the squash along with the flour, salt and turmeric, work into a soft, smooth dough. Shape the dough into a ball, place in a bowl, cover with a towel. Leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To bake the squash base
On a lightly floured surface, roll out the dough into a rectangle, place on a baking tray lined with baking paper. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove and allow to cool slightly.
Using a blender, puree the avocados with all the other ingredients up to and including the pepper. Spread the topping over the squash base.
Garnish the pizza with rocket and figs, serve immediately.