2tbspApple Cider Vinegar(As instructed on back of box)
2tbspGrapeseed oil(As instructed on back of box)
6tbspWater(As instructed on back of box)
1cupextra virgin olive oil
1 handfulFresh Basil
Juicefrom 1/2 lime
pinchHimalayan pink salt or sea salt
1/2Red Onionchopped into slices
1/2cupButternut SquashCubed (i buy pre-cubed at store!)
1tbspextra virgin olive oilDrizzled on top of pizza before baking
sprinklecrushed red pepper
For dough, follow instructions on back of box. Mix Dough with wet ingredients as listed above (grapeseed oil, apple cider vinegar and water). Then, let bake by itself, with no toppings for 5 mins at 350.
While Dough is baking, prep the rest of your meal. Mix all pesto ingredients in food processor
Once pizza is out of oven, top with pesto and other vegetable ingredients. These ingredients can go on the pizza raw, and will bake all together in the oven. No prep necessary! After topping the dough, drizzle the olive oil.
Continue to bake for about 35 minutes. If you split into 2 pies, I would shorten length to about 25 minutes. But, for this recipe, I kept it as one larger, personal sized pie.