Ingredients
| BASE SAUCE | |
| butternut squash, cubed | |
| olive oil | |
| thyme (optional) | |
| cream | |
| TOPPINGS | |
| 125g fresh mozzarella (I use Massimo’s Fior di Latte) | |
| raw butternut squash (cut into thin ribbons with a mandolin or vege peeler, tossed in olive oil, salt & pepper) | |
| crushed toasted pistachios, salted | |
| hot date glaze (simmer some date syrup with fresh chilli and balsamic vinegar for 10 minutes, then strain and cool) or substitute hot honey if preferred | |
| 40g soft feta whipped with some cream & citrus zest |
This topping works well on either the utility pizza dough or the no-knead pizza pan dough.
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Instructions
| 1. | BASE SAUCE |
| 2. | Heat the oven to 200℃. |
| 3. | Roast the butternut squash with olive oil, sea salt, black pepper and fresh thyme until tender, about 30 minutes. |
| 4. | Mash or purée with a little cream until spreadable. |
| 5. | TO ASSEMBLE |
| 6. | Spread the squash purée onto the dough. |
| 7. | Add the mozzarella and squash ribbons. |
| 8. | Bake according to which type of dough you are using – for a round thin pizza see recipe, for a pan pizza see recipe. |
| 9. | Scatter with pistachios and drizzle with zigzags of glaze |
| 10. | Dollop or pipe on the whipped feta. |
Recipes & food styling Tom Kirton / Photography Amber-Jayne Bain