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Butternut & rosemary pizza

Butternut & rosemary pizza

A star rating of 3.8 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving (4)
low infat11g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2009


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A star rating of 3.8 out of 5.8 ratings

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