Butternut & Rosemary Pizza Recipe

Introduction

This Butternut & Rosemary Pizza is a delicious twist on traditional pizza, combining sweet roasted squash with fragrant rosemary and tangy feta. It makes a perfect comforting meal that’s both flavorful and visually appealing.

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

Instructions

1. Step 1: Make the bread dough following the pack instructions. Knead it for a few minutes, then dust with a little flour to prevent sticking and roll out into two large rounds. Transfer the rounds onto baking sheets.
2. Step 2: Heat the olive oil in a large frying pan. Add the butternut squash cubes, sliced red onions, and chopped rosemary leaves. Fry for 5 minutes until they begin to soften and brown.
3. Step 3: Add about 200ml of water to the pan and increase the heat to high. Cook for 10 minutes, stirring frequently until the squash is tender and most of the liquid has evaporated.
4. Step 4: Stir the caster sugar, balsamic vinegar, and some seasoning into the cooked squash mixture. Spread this mixture evenly over the pizza dough rounds.
5. Step 5: Top each pizza with a few small rosemary sprigs and crumble the feta cheese over the top. Drizzle a little extra olive oil if you prefer.
6. Step 6: Preheat your oven to 220°C (fan 200°C/gas mark 7). Bake the pizzas one at a time for 15 minutes or until golden and crisp. Serve warm with a fresh salad.

Tips & Variations

• For extra depth, try adding a sprinkle of chili flakes to the squash mixture for a mild heat.
• Substitute feta with goat cheese for a creamier texture and tangy flavor.
• If you prefer a thinner crust, roll the dough out more thinly and reduce baking time slightly, keeping an eye on it.
• Fresh rosemary enhances the aroma, but dried rosemary can be used in a pinch—just use less to avoid bitterness.

Storage

Store any leftover pizza covered in the refrigerator for up to 2 days. Reheat in a hot oven for 5–7 minutes to retain crispness, or briefly in a microwave if short on time, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough from scratch instead of using a bread mix?

Yes, homemade pizza dough works perfectly. Use your favorite basic dough recipe and follow the same preparation and baking steps.

Is this pizza suitable for vegetarians?

Absolutely! This recipe contains no meat and uses vegetarian-friendly ingredients like feta cheese and fresh vegetables.

Butternut & Rosemary Pizza Recipe

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★★★★★

4.9 from 68 reviews

• Author: Ben
• Total Time: 55 minutes
• Yield: 2 large pizzas 1x
• Diet: Vegetarian

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Description

This Butternut & Rosemary Pizza features a homemade white bread dough base topped with roasted butternut squash, caramelized red onions, fragrant rosemary, and crumbled feta cheese. Enhanced with a touch of balsamic vinegar and caster sugar, this deliciously savory and sweet pizza offers a perfect balance of flavors and textures, making it an ideal comfort food with a gourmet twist.

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Ingredients

Scale 1x2x3x

For the Dough

• 500g pack white bread mix
• 1 tbsp olive oil, plus extra to drizzle if desired

For the Topping

• 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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Instructions

1. Prepare the dough: Follow the instructions on the white bread mix pack to make the bread dough. Once prepared, knead the dough for a few minutes until smooth and elastic. Dust a clean surface with flour to prevent sticking, then roll the dough into two large rounds. Carefully transfer each round onto baking sheets, ready for topping.
2. Cook the squash topping: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the cubed butternut squash, sliced red onions, and the chopped rosemary leaves. Fry for about 5 minutes, allowing the vegetables to soften and start to brown. Pour in approximately 200ml of water, increase the heat to high, and cook for an additional 10 minutes, stirring occasionally. Continue until the squash is tender and most of the liquid has evaporated.
3. Season the topping: Stir in the caster sugar, balsamic vinegar, and season with salt and freshly ground black pepper to taste. Mix well to combine all flavors evenly.
4. Preheat the oven: Set your oven to 220°C (fan 200°C) or gas mark 7. Allow it to reach the temperature before baking the pizzas.
5. Assemble the pizzas: Spread the warm squash mixture evenly over each rolled-out dough round. Scatter small rosemary sprigs on top, then crumble over the feta cheese. Drizzle with a little more olive oil if desired for extra richness.
6. Bake the pizzas: Place one pizza at a time on the baking sheet in the preheated oven. Bake for 15 minutes or until the dough is golden brown and crisp, and the toppings are bubbling and slightly caramelized.
7. Serve: Remove the pizzas from the oven and decorate with additional rosemary sprigs if you like. Serve hot with a side salad for a complete meal.

Notes

• You can substitute feta cheese with goat cheese or mozzarella if preferred.
• For a gluten-free version, use a gluten-free bread mix and adjust cooking times.
• Ensure to peel and cube the butternut squash uniformly for even cooking.
• Feel free to add chili flakes for a spicy kick.
• Leftover pizza can be reheated in the oven to retain crispiness.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired

Keywords: butternut squash pizza, rosemary pizza, feta pizza, homemade pizza, vegetarian pizza, seasonal pizza