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SPANISH BUTTERNUT SQUASH PIZZA

Cataluña

SPANISH BUTTERNUT SQUASH PIZZA

It doesn’t get more crowd-pleasing than pizza! 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.

SERVES

4

PREPARATION TIME

20 minutes, plus 1 hour rising time

COOKING TIME

about 15 minutes

ALLERGENS

INGREDIENTS

For the dough:

  • 1 ½ cup strong white bread flour, plus extra for rolling
  • A pinch of salt
  • ½ tsp caster sugar
  • 1 sachet fast action bread yeast
  • 2/3 - 3/4 cup warm water
  • 1 tbsp La Española Mild & Light Olive Oil plus extra for brushin

For the topping:

  • 4 tbsp La Española Mild & Light Olive Oil
  • 1 red onion, sliced
  • 0.8 lb 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
  • ¼ finely grated Manchego

To serve:

  • La Española Extra Virgin Olive Oil flavoured with White Truffle, for drizzling

DIRECTIONS

  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 Mild & Light Olive Oil. Mix to form soft dough. 
  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 392F. Brush a large baking sheet with La Española Mild & Light Olive Oil, then roll out the dough on the baking sheet into a rectangle, approx. 35 x 25 cm. 
  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.
  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.
  6. Cook in oven for 15-20 minutes or until the dough is crispy and golden on top.
  7. Drizzle with a little La Española Extra Virgin Olive Oil flavoured with White Truffle and serve with a salad. Enjoy!



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