1 12-inch pizza crust
2 yellow onions, cut into quarter-moons
1/2 bunch broccolini, cut into florets
1 1/2 cups butternut squash, peeled and sliced
3/4 cup carrots, sliced
10 - 15 slices fermented tofu cheese
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon thyme
1 pinch black pepper
extra-virgin olive oil
Preheat the oven to 425ºF. Toss the squash and carrots with a tablespoon of olive oil and a pinch of salt. Oven roast the vegetables for thirty minutes, or until they start to turn golden brown. Set aside.
Caramelize the onions in a sauté pan with a bit of olive oil and a pinch of salt. When the onions turn translucent, add the minced garlic and continue cooking until the onions are brown and very sweet. Set them aside.
Blanch the broccolini in boiling water for ten seconds, and then drain well. If you can’t find broccolini, you can use broccoli or broccoli rabe.
Preheat the oven to 500°F. Spread the caramelized onions across the crust. Sprinkle the oregano and thyme across the onions.
Arrange the roasted squash, tofu cheese and blanched broccolini on top of the onions. Sprinkle on a pinch of sea salt and a pinch of black pepper. Slide the pie into the oven, and bake for about ten minutes, or until it is golden brown around the edges. Remove from the oven, slice and serve.