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Caramelised red onion and butternut squash pizza

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Adjust Servings:
20ml olive oil
1 garlic bulb
1 butternut squash, peeled, seeds removed and cut into small chunks
1/2 tsp dried rosemary
1 tsp smoked paprika
1 tsp butter
1 large red onion
1/2 tsp dried thyme
1/2 tbsp soft brown sugar
450g self-raising flour, plus extra for rolling
400ml natural yoghurt (0%)
1 tsp baking powder
1/2 tsp salt
100g mozzarella cheese, grated
100g tenderstem broccoli tips
1 red pepper, deseeded and finely sliced
12 cherry tomatoes, halved
1 red chillies, finely sliced (optional)

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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...

  • Spicy
  • 60 Mins
  • Serves 4
  • Medium





  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat the oven at 220C and add 4 pizza trays or 2 large baking sheets to heat up.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Serve warm with a side salad.

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