Monday 27 January 2020


Squash, Goat's Cheese & Prosciutto Pizza


For the pizza base:

1 sachet dried yeast

1 tsp sugar

200ml warm water

300g strong white flour

Pinch of salt

1 tbsp olive oil

For the topping:

1/4 lb butternut squash

Extra-virgin olive oil

Salt and black pepper

1 small garlic clove, minced

6 slices prosciutto, torn

2 tbsp chopped thyme

1/4 cup shredded mozzarella

2oz goats cheese, crumbled

1 tbsp aged balsamic vinegar


1. For the dough, combine yeast, sugar, warm water and set aside for 15 minutes. Mix the flour, salt and olive oil. Slowly add water to make a soft dough. Mix for five minutes until smooth and elastic.

2. Transfer to an oiled bowl, cover with cling film and leave to rise for about one hour, until doubled.

3. Cube the squash, toss in oil, season with salt and pepper and bake at 180⁰C/gas 4 for 15 minutes. In a small bowl, combine a tablespoon of olive oil with the minced garlic. 4. Brush the base with the oil and garlic mixture. Add prosciutto and thyme. Sprinkle on the mozzarella, goat's cheese and squash. Bake at 215⁰C/gas 7 for 10-12 minutes. Drizzle with balsamic.

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