Perfect footie pizza recipe
Prepare this pizza in advance then enjoy it in the football half time break... if nerves allow! The homemade dough is topped with a gorgeous silky butternut squash purée as well as salami, mozzarella and tomatoes.
See method- Serves 2
- 20 mins to prepare and 40 mins to cook, plus proving
- 1143 calories / serving
Ingredients
- 1 tsp fast-action dried yeast
- 2 tsp olive oil, plus extra for greasing
- 280g strong bread flour, plus extra for kneading
- ¼ tsp caster sugar
For the purée and toppings
- 600g butternut squash, peeled, seeded and cut into equal-sized wedges
- 2 tbsp olive oil
- 1-2 tbsp semolina or polenta
- 10 slices German salami
- 1 x 150g pack mozzarella
- 10 cherry tomatoes, halved
- chilli and garlic dipping oil or olive oil, to serve
- a few basil leaves, to serve
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Shop ingredientsEach serving contains
- Energy
- 4805kJ 1143.0kcal
- Fat
- 48g
- Saturates
- 18g
- Salt
- 4.6g
- Sugars
- 18g
of the Reference intake
Carbohydrate 146.0gProtein 42.0gFibre 8.0g
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Method
- Put the yeast in a bowl with 150ml (5 1/4fl oz) warm water and the oil, and set aside to dissolve.
- Put the flour, sugar and 1/2 tsp salt in another bowl, make a well and pour in the yeast. Mix, turn out and knead on a floured surface for 5 minutes. Put in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
- Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C and put a large baking tray inside.
- To make the purée, toss the squash in 2 tbsp oil; season. Put on the hot tray and roast for 25-30 minutes, until soft. In a food processor, blitz until smooth. Leave to cool.
- Turn up the oven to gas 9, 240°C, fan 220°C. Halve the dough. On a floured surface, roll out both halves into 30cm circles. Transfer to 2 baking sheets dusted with semolina. Spread each base with purée and top with the salami, mozzarella and tomatoes.
- Bake the pizzas for 12-14 minutes. To serve, drizzle with the oil and top with the basil.
- Little help: For a rounder pizza base, keep the rolling pin horizontal when rolling out, turning the base regularly.
- Leftovers: Use a handful of leftover basil to make pesto – blend in a food processor with a glug of olive oil, a tablespoon of pinenuts and a handful of grated Parmesan.
