Butternut squash. On a pizza! It might not be traditional (and it’s nothing against the tomato version, which we love), but this is a fun and delicious way to experiment with vegetables. Plus, at this time of year, when pumpkins and squash are growing here in the UK, this is a seasonal way to enjoy pizza…
You can play around with the toppings, but give these ones a try – broccoli is delicious when it browns in the oven, and the kale turns nutty and crispy.
If you want to cut down the recipe time, get your hands on a good quality pizza base (try Whole Foods), follow the instructions on the pack, and start from stage two below.
Makes 2 medium pizzas (serves 4-6)
For the pizza base:
- 250g wholemeal bread or wholemeal spelt flour
- 1/4 tsp fine salt
- 1/2 x 7g yeast sachet
- 1 tbsp extra virgin olive oil
- 160ml lukewarm water
- 1/2 tsp brown rice syrup or honey
For the butternut squash puree:
- 500g butternut squash (around 1/4 large squash), peeled and cut into chunks
- 2 whole garlic cloves, peeled
- 2 tbsp olive oil
- Sea salt and black pepper
For the toppings:
- 1 small head broccoli, chopped into small pieces
- 2 large handfuls kale, chopped
- 1 red onion (or 2 banana shallots), thinly sliced
- 1 tbsp olive oil
- Dried chilli flakes (optional)
- Dried oregano
- Cheese: mozzarella, feta, goats cheese, parmesan
- To make the pizza base, sieve the flour into a large bowl and stir in the salt. Make a well in the middle. In a jug, mix together the yeast, olive oil, water and brown rice syrup/honey and leave it to sit for 5 minutes. Pour into the well. Gradually bring the mixture together using a fork, mixing the flour into the liquid, until a dough starts to form. Knead the dough into a ball in the bowl using your hands then transfer it onto a floured surface and knead it well for about 5 minutes until it’s smooth and springy. Place the dough into an oiled bowl and cover with a warm, damp tea towel. Leave it in a warm place for around 1 hour or until the dough has doubled in size.
- While the dough is resting, make the butternut squash puree. Heat the oven to 200°C/400°F/gas 6. In a large bowl, toss the butternut squash cubes with the garlic cloves, olive oil and a good sprinkle of sea salt and black pepper. Tip onto a baking tray and roast for 25 mins, stirring once or twice during cooking, until the squash is soft. Allow to cool then blitz in a food processor until smooth. Put to one side.
- For the vegetable topping, place the chopped broccoli, kale, onion, olive oil, chilli (if using) in a bowl, season with sea salt and black pepper, and mix to coat.
- When you’re ready to assemble the pizza, place a flat baking tray or pizza tray in a pre-heated oven (still at 200°C/400°F/gas 6). Knock the air out of the dough with your fist and knead it for a minute on a floured surface. Then divide it up into two pieces and stretch each one out into a rough circle. Remove the baking sheet from the oven, grease with a little olive oil, then carefully lift the dough base onto it. You’ll probably need to do the pizzas one at a time.
- Spread the dough with the squash puree then crumble over your cheese of choice. Top with the broccoli and kale and sprinkle with oregano.
- Bake the pizza for around 15 minutes, until the base is golden and crispy, and the vegetables are starting to brown.
There are lots of ways to make this easier by doing the recipe in stages. For example, you can make the puree ahead of time and keep it in the fridge for a day or two until you need it. Similarly, the dough can be frozen in balls, in clingfilm, and defrosted when you want it. It will also keep, wrapped in clingfilm, in the fridge for up to three days.
See more Main Meal recipes