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

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

More RecipesGet Inspired

Svizzerine di manzo con insalatinaItalian Style Cheeseburgers with Coleslaw Cups

Burgers are a great Friday night supper, perfect for the whole family. I love using mozzarella to melt on top of the beef patties as it goes so beautifully stringy.

13

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
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

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe