Butternut & rosemary pizza
By Good Food
This easy, flavour-packed pizza uses a pack of bread mix and doesn’t need to be left to rise
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Prep:15 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 630
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fat 11g
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saturates 4g
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carbs 115g
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sugars 20g
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fibre 9g
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protein 24g
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salt 2.92g
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
Method
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.
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.
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.
