Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e noci
Butternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts
About This Recipe
Are you looking for a delicious butternut squash recipe with a difference? If you are, you’ve found it! Here’s my butternut squash, red onion, cavolo nero & dolcelatte pizza with walnuts for you to enjoy.
I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green salad.
Ingredients
- 400g strong white flour, plus extra for dusting
- 2 x 7g sachets of fast-action (easy-blend) dried yeast
- 1.5 teaspoons salt
- 4 tablespoons extra virgin olive oil, plus extra for greasing & brushing
For the topping
- 500g butternut squash, peeled & cut into 2cm cubes
- 2 red onions, peeled & cut into 8 wedges
- 8 tablespoons extra virgin olive oil, plus extra for greasing & brushing
- 2 tablespoons chopped fresh oregano
- 200g cavolo nero, tough central midribs removed and leaves cut across into quarters
- 1 garlic clove, peeled & thinly sliced
- 200g Dolcelatte cheese, cut into small pieces
- 60g walnut pieces
- salt & freshly ground black pepper to taste
Weight Converter
Found in This Book
Feast your eyes on the finest butternut squash, red onion, cavolo nero & dolcelatte pizza with walnuts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- To make the dough, put the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other. Make a well in the centre and add the oil then gradually pour in 280ml of warm water.
- Using the handle of a wooden spoon, mix together thoroughly to create a wet dough. Turn out the dough onto a well-floured surface and knead for about 5 minutes or until smooth and elastic.
- Shape the dough into a round and place in a large oiled bowl. Brush the top with a little oil and cover with cling film. Leave to rest at room temperature for 20–25 minutes.
- Brush 4 baking sheets with oil and set aside. Preheat the oven to 180°C/gas mark 4.
- Meanwhile, make the topping. Place the butternut squash, onions, 3 tablespoons of the oil and half the oregano in a roasting tin, about 20 x 30cm. Season with salt and pepper. Mix together well with your hands, ensuring everything is evenly coated in the oil. Roast for 25 minutes then set aside. Increase the oven temperature to 220ºC/gas mark 7.
Once you’re done, simply sit back and enjoy your butternut squash, red onion, cavolo nero & dolcelatte pizza with walnuts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding
To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...
6
Serves9
IngredientsChocolate
Main IngredientInsalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella
This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....
8
IngredientsCheese
Main IngredientCuccioloneChocolate Ice Cream Sandwich
Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.
12
Serves6
IngredientsChocolate
Main IngredientBellini in GelatinaFresh Blackberry and Prosecco Jelly
This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...
6
Serves6
IngredientsBlackberries
Main IngredientPasta e fagioliHearty Bean Stew with Pasta
This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...
4
Serves13
IngredientsZuppa Di Porri E RucolaLeek, Potato And Rocket Soup
One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.
6
Serves10
IngredientsPotato
Main Ingredient
Discuss This Recipe