Butternut & rosemary pizza

Butternut & rosemary pizza

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(8 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4 - 6
This easy, flavour-packed pizza uses a pack of bread mix and doesn't need to be left to rise

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (4)

  • kcal630
  • fat11g
  • saturates4g
  • carbs115g
  • sugars20g
  • fibre9g
  • protein24g
  • salt2.92g
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  • 500g pack white bread mix
  • 1 tbsp olive oil, plus more to drizzle, if you like
    olive oil

    Olive oil

    ol-iv oyl

    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 onions, 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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g feta cheese


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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11th Jul, 2013
I was very impressed with the easy base, never used a bread mix before and it was dead simple. Husband fancied a pizza and chose this to try and make it low fat. Very little feta and when I'm not keeping an eye on fat levels I'd defo use more. Base welded to the baking tray like superglue so would oil sheet next time, once it had cooled down did manage to get it off the tray. BNS cooked nicely which surprised me. Overall good recipe
29th Nov, 2010
Fantastic pizza, loved by all the family! Now a firm favorite.
24th Jul, 2010
Although I enjoyed the flavour combination of the squash & feta the onions & balsamic made it too sweet & it was very dry.
5th Jul, 2009
This is a very tasty dish - I can't really think of it as traditional 'pizza' but nevertheless it is very savoury and enjoyable. I had to add garlic because I'm a bit of an addict!
6th Jun, 2009
Made the dough from scatch. Lovely pizza, quite unusual. Enjoyed by my friends- though were skeptical at first!
Frantic Flapjack
9th Mar, 2009
Not great. Too stodgy. Won't be making it again.
6th Mar, 2009
Surprisingly good. Made the base in the breadmaker and added more cheese.
25th Feb, 2009
enjoyed the change of topping and its really filling, wasnt so popular with the margherita-loving brother though!
21st Feb, 2009
I made the base from the pizza base recipe on this site (which is my favourite!), but the topping was a bit bland.
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