Squash and sage pizza

Squash and sage pizza

Total: 3 hr 35 min. | Active: 45 min.
vegetarian
Nutritional value / person: 868 kcal
, Fat: 35 g
, Carbohydrate: 99 g
, Protein: 36 g

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Pizza dough

500 g pizza flour
1 ½ tsp salt
1 parcel dry yeast (approx. 7 g
3 dl water
1 tbsp olive oil

Squash

800 g squash (e.g. butternut, cut into approx. 1 cm cubes)
2 red onions, cut into wedges
2 tbsp olive oil
1 tsp salt
a little pepper

To top the pizzas

150 g mozzarella, cut into pieces
200 g blue cheese (e.g. Gorgonzola), cut into pieces
20 sage leaves
2 tbsp pumpkin seeds
½ tsp chilli flakes
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How it's done

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Pizza dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Squash

Mix the squash, onion and oil, season, spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash, turn the oven up to 240°C, preheat the empty baking tray.

To top the pizzas

Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch out into thin, oval flatbreads. Place each on a sheet of baking paper. Cover both bases with the cheese, top with the squash, sage, pumpkin seeds and chilli flakes.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 20 mins. on the bottom shelf of the oven. Remove, bake the second pizza in the same way.

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