Step 1

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Step 2

Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.

Step 3

Bake for 15-20 minutes, or until all squash is fork tender.

Step 4

Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).

Step 5

Taste and adjust seasonings as needed. Set aside.

Step 6

Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.

Step 7

Increase oven heat to 425 degrees F (218 C).

Step 8

Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).

Step 9

Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).

Step 10

Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.

Step 11

Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.