Spanish Butternut Squash Pizza
Crowd-pleasing Spanish Style Pizza with Butternut Squash
Topped with creamy, caramelised butternut squash, red onion, roasted red pepper and salty manchego cheese, this Spanish pizza is a delicious vegetarian midweek meal to make for friends and family.4
20 minutes, plus 1 hour rising time
15 minutes
Lácteos,GlutenLácteos,Gluten
Ingredients
- For the dough:
- 8 oz strong white bread flour, plus extra for rolling
- A pinch of salt
- ½ tsp caster sugar
- 1 1/4 oz sachet fast action bread yeast
- 1/2 glass of warm water
- 1 tbsp La Española Light In Colour Olive Oil plus extra for brushing
- For the topping:
- 4 tbsp La Española Mild & Light Olive Oil
- 1 red onion, sliced
- 14 oz butternut squash, peeled and cut into thin slices
- 1 roasted red pepper from a jar, cut into thin slices
- 2 tbsp tomato purée
- 1 tbsp sherry or red wine vinegar
- Sea salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1 oz finely grated Manchego
- To serve:
- La Española Extra Virgin Olive Oil flavoured with White Truffle, for drizzling
preparation
-
1.
Place the flour in a large bowl and stir in the salt, sugar and yeast. Make a well in the centre then pour in warm water and La Española Light In Colour Olive Oil. Mix to form soft dough.
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2.
Knead the dough on a lightly floured surface for about 6 minutes. Place in a lightly oiled bowl, cover and leave to rise in a warm place for 1 hour.
-
3.
Preheat the oven to 200C (Gas Mark 6). Brush a large baking sheet with La Española Light In Colour Olive Oil, then roll out the dough on the baking sheet into a rectangle, approx. 35 x 25 cm.
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4.
For the topping, heat the Mild & Light Olive Oil over a medium heat, add the onion, and cook for 3-4 minutes until soft and silky. Add the butternut squash and cook for 5 minutes until it starts to caramelize. Stir in the pepper and vinegar. Season well and cook for 2 minutes.
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5.
Spread the tomato purée over the dough and top with the butternut squash mixture. Sprinkle over the smoked paprika and drizzle with any remaining oil from the pan.
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6.
Cook in oven for 15-20 minutes or until the dough is crispy and golden on top.
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7.
Drizzle with a little La Española Extra Virgin Olive Oil flavoured with White Truffle and serve with a salad. Enjoy!