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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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