7 oz diced butternut squash flesh
1½ tbsp. red pesto (I used a shop-bought tomato and chili pesto)
4.2 oz (1 cup) grated mozzarella and / or cheddar
½ cup Hot PEPPADEW® Sweet Piquanté Peppers Hot Whole, roughly chopped (can use Mild Version)
0.5 oz roughly chopped curly kale
12.35 oz. pizza dough (enough for a pizza measuring ~ 12″ x 9”)
Heat the oven to 190°C ( 375°F). Toss the diced butternut squash with a little oil and some salt and pepper, and spread in a single layer on a baking tray. Roast for around 30 minutes, tossing halfway, until soft and just starting to crisp up. Meanwhile, lightly spray a baking tray with oil. Roll or stretch the pizza dough out to the size of the tray. Spread the pesto over the pizza dough, and top with the grated cheese. Add the chopped PEPPADEW® Sweet Piquanté Peppers, chopped kale, and the roasted butternut squash. Bake the pizza for around 30 minutes, or until the crust is crispy and the cheese is golden brown.
Posted by: Amuse Your Bouche