This pizza is simple, but bold in flavour. The combination of butternut squash with pancetta and sage is a match made in heaven. Use fresh mozzarella if you can get your hands on some (you can usually find it in most Italian delis around town. Ugo and Joe’s, Santa Barbara and Bosa are all favourites of ours).
Ingredients:
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1 prepared or fresh pizza dough 2 cups steamed butternut squash, pureed 1/4 teaspoon garlic powder 1/4 cup sunflower oil salt and pepper, to taste |
6-8 slices pancetta 6-8 sage leaves 1 tablespoon pine nuts, toasted 1/4 cup fresh mozzarella, torn |
Method:
Heat oven to 400. Toast pine nuts 3-5 minutes, just until they become golden brown. Remove from oven and set aside.
In a food processor, combine butternut squash puree, garlic powder, sunflower oil. Season with salt and pepper to taste. Blitz until smooth, then set aside.
Spread 3-4 tablespoons of puree on the pizza dough, leaving half an inch or so for the crust. Spread the mixture around evenly with a back of a spoon. Bake in the oven uncovered for 15-17 minutes, or until the crust begins to brown.
Meanwhile, heat up a frying pan on medium. Cook pancetta until crispy, then use the oil to crisp up the sage. Set aside.
Once 15-17 minutes has passed, remove the pizza from the oven. Top with crispy pancetta and dot with fresh mozzarella. Bake another 2-3 minutes, until cheese has melted. Top with crispy sage and toasted pine nuts and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
