Squash roesti pizza

Squash roesti pizza

Total: 2 hr | Active: 45 min.
vegetarian, gluten-free
Nutritional value / people: 389 kcal
, Fat: 17 g
, Carbohydrate: 46 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roesti base

600 g squash (e.g. muscade), coarsely grated (approx. 500 g)
250 g mealy potatoes, cooked in their skins, coarsely grated
5 tbsp fine polenta
1 tbsp olive oil
½ tsp salt


1 tbsp olive oil
1 shallot, finely chopped
1 tin peeled cherry tomatoes (approx. 400 g)
1 tsp sugar
½ tsp salt
100 g squash (e.g. muscade), shaved into thin strips using a peeler
50 g baby spinach
1 tbsp olive oil
1 pinch salt
150 g mozzarella, sliced
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How it's done

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Roesti base

Mix the squash, potatoes, semolina, oil and salt. On a baking tray lined with baking paper, shape the mixture into a round base (approx. 30 cm in diameter).

To bake

Approx. 1 hr. on the bottom shelf of an oven preheated to 220°C.


Heat the oil in a frying pan. Sauté the shallot. Add the cherry tomatoes, cover and simmer for approx. 15 mins., season, crush with a fork. Spread the sauce over the roesti base. Mix the squash, spinach and oil, season with salt. Top with the mozzarella and vegetables.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.

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