Butternut Squash Pizzas With Rosemary Recipes

Steps:

• For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
• For the topping: Meanwhile, preheat the oven to 400 degrees F.
• Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
• In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
• Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
• Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
• Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

Steps:

• Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Reduce oven heat to 350 degrees F.
• You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
• Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
• Bake in oven until warm, about 10-12 minute.
• Slice and enjoy!

Steps:

• Make the bread dough according to pack instructions, knead for a few mins, then, using a little flour to stop it sticking, roll out into 2 large rounds and lift onto baking sheets.
• Heat the oil in a large frying pan, then fry the squash with the onion and chopped rosemary for 5 mins until beginning to soften and brown. Splash in about 200ml water, then cook over a fierce heat for 10 mins, stirring until the squash is tender and almost all the liquid has gone. Heat oven to 220C/ fan 200C/gas 7.
• Stir the sugar, vinegar and some seasoning into the squash mix, then spread it all over the pizza dough. Top with a few small rosemary sprigs, crumble over the feta, then drizzle with a little more oil, if you like. Bake 1 at a time for 15 mins or until the pizzas are golden and crisp. Serve with a salad.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Distribute squash mixture over the pizza shell and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.