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

Linguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Bollito di carneAromatic Meat Stew with Red Wine, Cloves & Juniper Berries

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty...

8

Serves

15

Ingredients

Chicken

Main Ingredient
View Recipe

Bombe Di VerdureItalian-Style Spring Rolls

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Torta di cioccolato e fragoleChocolate & Fresh Strawberry Cake

Italians from the south don’t bake cakes all that often but my sister Marcella makes this for me whenever I visit and I love it. The combination of moist chocolate cake and fresh strawberries is wonderful and I can never only have one slice; in fact there is always a fight over who gets the last piece (I normally win!) The cake is also fantastico made with raspberries!

8

Serves

11

Ingredients

Chocolate

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

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe