Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
2
- 5milliliter spray oil, for oiling
- 1tablespoons white bread flour, for dusting
- 500grams butternut squash
- 1 onion
- 2tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 pinch dried chilli flakes
- 1tablespoons sage, chopped
- 250grams mozzarella cheese
- 4tablespoons freshly grated Parmesan cheese
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
3370kJ / 805Cal
3370 Kilojoules or 805 Calories
39% of daily energy intake*
Protein
40.8grams
Fat
57.0grams
Carbs
28.0grams
Sugars
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lightly oil a bowl with spray oil. Turn the dough out on a lightly floured work surface. Knead for 10 minutes until smooth and elastic. Put in the prepared bowl, cover and leave to rise in a warm place for 1 hour until doubled in size.
Step 2 of 3
Meanwhile, cut the squash in half and scoop out and discard the seeds and fibres. Cut into 2.5 cm dice. Put in a roasting tin, add the onion, half the oil, the garlic, chilli flakes, sage and salt and pepper and toss well. Roast in a preheated oven, 230°C for 25 minutes until tender, stirring halfway through.
Step 3 of 3
Put a heavy-based baking sheet on the middle shelf of the oven and heat for 5 minutes. Knock the air out of the dough. Divide in half. Roll one half out to a 25 cm round. Transfer to the heated baking sheet. Top with half the squash mixture and half the cheeses. Bake for 10-15 minutes until the base is crisp and golden. Serve immediately. Repeat to make the second pizza.
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