Name: Butternut & rosemary pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 500g pack white bread mix; 1 tbsp olive oil plus more to drizzle, if you like; 1 large butternut squash peeled and cut into small cubes; 2 red onions sliced; 3 rosemary sprigs, leaves chopped, plus extra to decorate; 1 tbsp caster sugar; 2 tbsp balsamic vinegar; 100g feta cheese

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Butternut & rosemary pizza

Butternut & rosemary pizza

Good Food team

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.8 out of 5.8 ratingsRate

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This easy, flavour-packed pizza uses a pack of bread mix and doesn't need to be left to rise

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g pack white bread

mix
1 tbsp olive oil

plus more to drizzle, if you like
1 large butternut squash

peeled and cut into small cubes
2 red onions

sliced
3 rosemary

sprigs, leaves chopped, plus extra to decorate
1 tbsp caster sugar
2 tbsp balsamic vinegar
100g feta cheese

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Nutrition: per serving (4)

kcal630
fat11g

low
saturates4g
carbs115g
sugars20g
fibre9g
protein24g
salt2.92g

Method

step 1

Make the bread dough according to pack instructions, knead for a few mins, then, using a little flour to stop it sticking, roll out into 2 large rounds and lift onto baking sheets.
step 2

Heat the oil in a large frying pan, then fry the squash with the onion and chopped rosemary for 5 mins until beginning to soften and brown. Splash in about 200ml water, then cook over a fierce heat for 10 mins, stirring until the squash is tender and almost all the liquid has gone. Heat oven to 220C/ fan 200C/gas 7.
step 3

Stir the sugar, vinegar and some seasoning into the squash mix, then spread it all over the pizza dough. Top with a few small rosemary sprigs, crumble over the feta, then drizzle with a little more oil, if you like. Bake 1 at a time for 15 mins or until the pizzas are golden and crisp. Serve with a salad.

Recipe from Good Food magazine, March 2009

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A star rating of 3.8 out of 5.8 ratings

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