Butternut Squash and Feta Cheese Pizza is a modern British recipe for a classic vegetarian pizza of a bread dough base with a butternut squash, pesto, cheese and rocket (arugula) topping. The full recipe is presented here and I hope you enjoy this classic British version of: Butternut Squash and Feta Cheese Pizza.
For the Topping:
1/4 butternut squash, peeled and cut into thin crescent shapes
1 garlic clove, finely sliced
3 tbsp olive oil
sea salt, to sprinkle
1 batch pesto sauce
50g mozzarella cheese
100g feta cheese
salt and freshly-ground black pepper, to taste
rocket (arugula) and toasted pine nuts, to serve
Combine the butternut squash and garlic in a bowl. Drizzle over the olive oil and toss to combine. Sprinkle over the sea salt and arrange on a baking tray. Transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until the squash is cooked through and tender. Remove the squash from the oven and increase the oven temperature to 200°C.
Dust your work surface with flour and roll out your pizza dough into a round about 30cm in diameter. Transfer the pizza dough round onto a baking tray.
Spread a thin layer of pesto sauce over the pizza base then top with the butternut squash mixture. Tear the mozzarella into pieces and sit on top then crumble over the feta cheese. Season with salt and black pepper then transfer to an oven pre-heated to 200°C and bake for about 12 minutes, or until the base is cooked through and crisp.
Remove from the oven, garnish with the rocket leaves and pine nuts, cut into wedges and serve.
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