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.

TwitterFacebook

4

Serves

13

Ingredients

Butternut squash

Main Ingredient

Pizza Recipes

Type

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

More Recipes Buy Now

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

  1. 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.
  2. 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.
  3. 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.
  4. Brush 4 baking sheets with oil and set aside. Preheat the oven to 180°C/gas mark 4.
  5. 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.

Previous Recipe

Ravioli filled with Smoked Salmon & Ricotta

View Recipe

Next Recipe

Chicken Skewers With Beans & Chickpea Salad

View Recipe

Discuss This Recipe

Gino's Books View All

More RecipesGet Inspired

Granita al LimoncelloLimoncello and Lime Granita

If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.

4

Serves

4

Ingredients

Lemon

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

APEROL AND BLOOD ORANGE SORBETAperol and Blood Orange Sorbet

The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a...

6

Serves

3

Ingredients

Oranges

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe