- 500g pack white bread mix
- 1 tbsp olive oil, plus more to drizzle, if you like
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large butternut squash, peeled and cut into small cubes
- 2 red onion, sliced
- 3 rosemary sprigs, leaves chopped, plus extra to decorate
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp caster sugar
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 100g feta cheese
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.