Vegetarian pesto and squash pizza
40 min
Use delicata or butternut squash on this pizza. It looks really pretty with the green pesto. Unfortunately, I have no exact quantities for the cheese - I just grate it on top of the pizza until it is covered!
Syd
1 person made this
Ingredients
Serves: 6
- 1 delicata or butternut squash - halved lengthwise, seeded and cut into thin slices
- 4 tablespoons olive oil, divided
- coarse salt and freshly ground black pepper to taste
- 1 tablespoon flour, or as needed for dusting
- 450g pizza dough
- 1 tablespoon cornmeal, for dusting
- 4 tablespoons basil pesto sauce
- 450g grated mozzarella cheese, or as needed
- 40g freshly grated Parmesan cheese, or to taste
- 2 tablespoons chopped pecans, or more to taste (optional)
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 200 C / Gas 6.
- Combine squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking tray and season with salt and pepper.
- Bake in the preheated oven until squash has softened, about 10 minutes. Cut into pieces.
- Increase oven temperature to 230 C / Gas 8.
- Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
- Dust 2 baking trays with cornmeal and transfer pizza rounds onto baking trays. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Arrange squash pieces on top of cheese.
- Bake in the hot oven until pizza base is crispy, about 10 minutes. Sprinkle with pecan nuts.
