About this recipe:A pizza with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Pecorino cheese.
1 medium onion, thinly sliced
1/2 butternut squash - peeled, seeded and thinly sliced
1 teaspoon chopped fresh rosemary
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided
1 large shop-bought pizza base
2 tablespoons grated Pecorino or Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 200 C / Gas mark 6. Place onion and squash in a roasting tin. Add rosemary, salt, pepper and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase oven temperature to 230 C / Gas mark 8. Distribute squash mixture over the top of the pizza base and continue baking for 10 minutes, checking occasionally, or until the base is slightly browned and firm. Sprinkle with cheese and remaining tablespoon olive oil. Slice and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.