Butternut & Rosemary Pizza Recipe

Introduction

This Butternut & Rosemary Pizza is a delightful twist on classic pizza, combining sweet roasted squash with fragrant rosemary and tangy feta. It’s perfect for a cozy dinner that feels both comforting and a little special.

Ingredients

• 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

Instructions

1. Step 1: Make the bread dough following the pack instructions. Knead it for a few minutes, then lightly flour your work surface to prevent sticking and roll the dough into two large rounds. Carefully transfer them onto baking sheets.
2. Step 2: Heat 1 tablespoon of olive oil in a large frying pan. Add the butternut squash cubes, sliced red onions, and chopped rosemary leaves. Fry for 5 minutes until the vegetables begin to soften and brown.
3. Step 3: Pour in about 200ml of water and cook over high heat for 10 minutes, stirring frequently, until the squash is tender and most of the liquid has evaporated.
4. Step 4: Preheat your oven to 220°C (fan 200°C/gas mark 7).
5. Step 5: Stir the caster sugar, balsamic vinegar, and a pinch of seasoning into the squash mixture. Spread this mixture evenly over the pizza dough bases.
6. Step 6: Scatter a few small rosemary sprigs on top, crumble the feta cheese over the pizzas, and drizzle with a little extra olive oil if desired.
7. Step 7: Bake one pizza at a time for about 15 minutes, or until the crusts are golden and crisp. Serve warm, ideally with a fresh salad on the side.

Tips & Variations

• For added depth, sprinkle a little chili flakes over the squash mixture before baking.
• You can substitute feta with goat cheese for a creamier texture.
• If you prefer a quicker dough option, use ready-made pizza bases.
• Fresh rosemary on top adds aroma, but you can omit it if you’re not a fan of the herb.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crisp. Avoid microwaving, as it may make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash topping in advance?

Yes, you can cook the squash mixture a day ahead and refrigerate it. Bring it to room temperature before spreading on the dough and baking.

Is it possible to make this recipe vegan?

Absolutely! Replace the feta cheese with a plant-based cheese alternative or omit it altogether. Ensure the bread mix does not contain dairy or eggs if you want to keep it fully vegan.

Butternut & Rosemary Pizza Recipe

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★★★★★

4.7 from 739 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 2 large pizzas 1x
• Diet: Vegetarian

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Description

A delightful homemade pizza featuring a flavorful combination of roasted butternut squash, caramelized red onions, fresh rosemary, and creamy feta cheese atop a crisp white bread dough base. This cozy, savory pizza is perfect for autumn and winter gatherings, blending sweet and tangy elements with aromatic herbs for a truly comforting meal.

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Ingredients

Scale 1x2x3x

For the Dough

• 500g pack white bread mix
• 1 tbsp olive oil, plus extra for drizzling

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

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Instructions

1. Prepare the Dough: Follow the white bread mix packet instructions to make the dough. Knead the dough for a few minutes until smooth and elastic. Dust a clean surface with a little flour to prevent sticking, then roll out the dough into two large round shapes. Carefully transfer the rounds onto separate baking sheets.
2. Cook the Butternut Squash and Onions: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the cubed butternut squash, sliced red onions, and chopped rosemary leaves. Fry for about 5 minutes until the vegetables begin to soften and take on some color.
3. Simmer the Vegetables: Pour approximately 200ml of water into the pan with the vegetables, then increase the heat to high. Cook for 10 minutes, stirring frequently, until the butternut squash is tender and most of the liquid has evaporated.
4. Add Seasonings: Stir in the caster sugar, balsamic vinegar, and season with salt and pepper to taste. Mix well to coat the vegetables evenly.
5. Preheat the Oven: Heat the oven to 220°C (fan 200°C, gas mark 7) to prepare for baking the pizzas.
6. Assemble the Pizzas: Spread the butternut squash mixture evenly over each pizza dough round. Scatter a few small rosemary sprigs on top, then crumble the feta cheese generously over the pizzas. Drizzle a little more olive oil over the toppings if desired.
7. Bake the Pizzas: Bake each pizza one at a time in the preheated oven for 15 minutes or until the dough is golden, crispy, and cooked through, and the toppings are bubbling and nicely browned.
8. Serve: Remove from the oven and allow to cool slightly. Serve warm, ideally accompanied by a fresh green salad for a balanced meal.

Notes

• Use a little flour when rolling out the dough to prevent sticking, but avoid adding too much to keep the crust light.
• Cooking the butternut squash with water helps it soften evenly without drying out.
• Adjust the amount of rosemary to your taste; it pairs beautifully with the sweet squash and tangy feta.
• This pizza is delicious served fresh but can also be reheated in a hot oven to restore crispness.
• For a gluten-free option, substitute the bread mix with a gluten-free dough mix and check all ingredients for compatibility.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pizza
• Method: Frying
• Cuisine: Italian-inspired

Keywords: butternut squash pizza, rosemary pizza, feta cheese pizza, homemade pizza, vegetarian pizza, autumn recipes