Butternut and Tomato Pizza Rounds
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the pizza dough
- 2 ½ cups white Bread flour
- ⅔ cup finely ground Semolina flour
- ½ Tbsp salt
- 2 tsps Dried yeast
- superfine caster sugar
- 1 ½ cups lukewarm water
- For the topping
- 1 Butternut squash (halved and deseeded)
- olive oil
- salt
- peppers
- 16 cherry Tomatoes (halved)
- 2 balls Mozzarella
- Basil
Product recommendation
... Spread a tbsp of passata over the base of each pizza before the toppings for a stronger tomato flavour.
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Preparation steps
1.
Make the pizza: Pour the flour(s) and salt into a bowl and make a well in the centre.
2.
Add the yeast and sugar to the water, mix with a fork and leave for a few minutes. When frothing, pour into the well.
3.
Using a fork in a circular movement, slowly bring in the flour from around the insides and mix into the water. Bring in all the flour, working your way towards the outer edges, mixing well.
4.
When it starts to come together, use your hands and pat it into a ball. Knead the dough by pushing it away from you with the heel of your hand for around 10 minutes until the dough is smooth and elastic.
5.
Flour the dough, cover with clingfilm and leave to rest for 30 minutes.
6.
Preheat the oven to 250°C / 475F / gas 9.
7.
Cut the butternut squash into small chunks and roast for about 20 minutes in the oven with some olive oil until tender and caramelised.
8.
Roll the pizzas out about 30 minutes before you want to cook them. Flour the surface, tear off a piece of dough and roll into a rough circle about 0.5cm thick. Dust each one with a little flour and lay out on the surface.
9.
Top each pizza with some of the butternut squash, halved tomatoes and small pieces of mozzarella.
10.
Place either directly on the bars of the oven or on a preheated baking sheet for 8-10 minutes until golden and crisp. Garnish with basil leaves before serving.
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