Caramelised red onion and butternut squash pizza
This is unlike your traditional pizza in so many ways. The dough is yeast-free and made with natural yoghurt and self-raising flour, while I guarantee you'll fall in love with the roasted squash and garlic ‘pizza sauce’. It might even be better than a marinara sauce...
Ingredients
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20ml
olive oil
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1
garlic bulb
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1
butternut squash, peeled, seeds removed and cut into small chunks
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1/2 tsp
dried rosemary
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1 tsp
smoked paprika
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1 tsp
butter
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1
large red onion
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1/2 tsp
dried thyme
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1/2 tbsp
soft brown sugar
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FOR THE PIZZA BASE
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450g
self-raising flour, plus extra for rolling
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400ml
natural yoghurt (0%)
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1 tsp
baking powder
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1/2 tsp
salt
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FOR TOPPINGS
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100g
mozzarella cheese, grated
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100g
tenderstem broccoli tips
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1
red pepper, deseeded and finely sliced
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12
cherry tomatoes, halved
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1
red chillies, finely sliced (optional)
Directions
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Place the garlic on a small sheet of tinfoil and drizzle with one teaspoon of olive oil. Draw the sides up to form a parcel and set aside.
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Coat the butternut squash in the remaining olive oil and mix with the rosemary and smoked paprika. Spread out on a baking tray and pop the garlic parcel next to it. Roast in a preheated oven at 200C for 40-45 minutes, turning once, until soft and slightly charred.
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Once the squash has cooked, peel away the outer layers of the garlic bulb and blitz the cloves with the butternut squash, butter and a good splash of water (or milk or stock) to loosen. Season to taste and set aside.
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Pour the remaining oil into a small saucepan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through and a splash of water if it starts to catch. Stir in the sugar and cook for 10 minutes more or until nicely caramelised. Season and set aside.
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Preheat the oven at 220C and add 4 pizza trays or 2 large baking sheets to heat up.
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To make the dough, add the self-raising flour, Greek yoghurt, thyme leaves, baking powder and salt to a mixing bowl and stir with a knife to combine.
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Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic.
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Divide the dough into four equal pieces, then roll out into a thin circle or oblong. The dough needs to be very thin as it will rise in the oven.
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Carefully slide each base onto the preheated trays and bake for 5 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out.
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Spread the butternut squash pizza sauce over the bases, leaving a 2cm border, and top with the caramelised red onions, grated mozzarella and the rest of the toppings. Place back in the oven and cook for 10-12 minutes until crisp and golden.
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Serve warm with a side salad.
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