Step-by-step instruction without your screen going to sleep
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Utensils
Aluminum Foil
Large Bowl
Small Bowl
Parchment Paper
Step 1
Install SearPlate in the bottom level of the unit, then close the door. Select ROAST, set temperature to 400°F, and set time to 30 minutes. Press the setting dial to begin preheating.
Step 2
Place both garlic halves on a piece of aluminum foil. Drizzle with 2 tablespoons olive oil, then fold the aluminum foil up over garlic, sealing all edges to create a pouch.
Step 3
When unit has preheated, open door and carefully place the garlic pouch on the SearPlate. Close the door to begin cooking.
Step 4
While the garlic roasts, prepare the butternut squash. In a large bowl, add the butternut squash, 1 tablespoon olive oil, salt, and pepper. Toss to evenly combine.
Step 5
When cooking is complete, carefully remove the SearPlate and place on top of oven. Place the butternut squash on the SearPlate with the garlic. Reinsert the SearPlate in the bottom level of the unit, then close the door. Select ROAST, set temperature to 400°F, and set time to 10 minutes.
Step 6
When cooking is complete, carefully remove the SearPlate and place on top of oven. Transfer the garlic cloves to a small bowl with 1 tablespoon olive oil and salt and mash until evenly combined. Set the butternut squash aside.
Step 7
Reinstall the SearPlate in the bottom level of the unit, then close the door. Select FRESH PIZZA, set temperature to 500°F, and set time to 15 minutes.
Step 8
While the unit is preheating, lightly coat a rolling pin with flour, then roll to flatten out dough into a 12-inch round circle about 1/4-inch thick. Transfer pizza dough to a sheet of parchment paper. Top the dough with the prepared garlic mixture, vegan mozzarella, shallot, butternut squash, and rosemary.
Step 9
When unit has preheated, open the door, then using the parchment paper, carefully transfer the pizza to the hot SearPlate. After 4 minutes of cooking, open the door and carefully pull the parchment paper out from under the pizza, allowing the pizza to go directly onto the SearPlate. Close door to finish cooking.
Step 10
When cooking is complete, carefully remove pizza from hot SearPlate, let cool for 5 minutes, then garnish with arugula and serve.
Install SearPlate in the bottom level of the unit, then close the door. Select ROAST, set temperature to 400°F, and set time to 30 minutes. Press the setting dial to begin preheating.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 2 of 10
Place both garlic halves on a piece of aluminum foil. Drizzle with 2 tablespoons olive oil, then fold the aluminum foil up over garlic, sealing all edges to create a pouch.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 3 of 10
When unit has preheated, open door and carefully place the garlic pouch on the SearPlate. Close the door to begin cooking.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 4 of 10
While the garlic roasts, prepare the butternut squash. In a large bowl, add the butternut squash, 1 tablespoon olive oil, salt, and pepper. Toss to evenly combine.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 5 of 10
When cooking is complete, carefully remove the SearPlate and place on top of oven. Place the butternut squash on the SearPlate with the garlic. Reinsert the SearPlate in the bottom level of the unit, then close the door. Select ROAST, set temperature to 400°F, and set time to 10 minutes.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 6 of 10
When cooking is complete, carefully remove the SearPlate and place on top of oven. Transfer the garlic cloves to a small bowl with 1 tablespoon olive oil and salt and mash until evenly combined. Set the butternut squash aside.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 7 of 10
Reinstall the SearPlate in the bottom level of the unit, then close the door. Select FRESH PIZZA, set temperature to 500°F, and set time to 15 minutes.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 8 of 10
While the unit is preheating, lightly coat a rolling pin with flour, then roll to flatten out dough into a 12-inch round circle about 1/4-inch thick. Transfer pizza dough to a sheet of parchment paper. Top the dough with the prepared garlic mixture, vegan mozzarella, shallot, butternut squash, and rosemary.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 9 of 10
When unit has preheated, open the door, then using the parchment paper, carefully transfer the pizza to the hot SearPlate. After 4 minutes of cooking, open the door and carefully pull the parchment paper out from under the pizza, allowing the pizza to go directly onto the SearPlate. Close door to finish cooking.
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
226g
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
396.9g
pre-made raw pizza dough
86g
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
1
head garlic, top cut off and reserved
4 tablespoons
olive oil, divided
2 cups
butternut squash, peeled, diced
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, for sprinkling
14 ounces
pre-made raw pizza dough
1 cup
vegan shredded mozzarella cheese
1
shallot, peeled, thinly sliced
2 teaspoons
finely chopped fresh rosemary
Arugula, for garnish, as desired
Step 10 of 10
When cooking is complete, carefully remove pizza from hot SearPlate, let cool for 5 minutes, then garnish with arugula and serve.
