- Dish type
- Main course
- Vegetarian pizza
A pizza with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Pecorino cheese.
261 people made this
- 1 medium onion, thinly sliced
- 1/2 butternut squash - peeled, seeded and thinly sliced
- 1 teaspoon chopped fresh rosemary
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1 large shop-bought pizza base
- 2 tablespoons grated Pecorino or Parmesan cheese
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat oven to 200 C / Gas mark 6. Place onion and squash in a roasting tin. Add rosemary, salt, pepper and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
- Increase oven temperature to 230 C / Gas mark 8. Distribute squash mixture over the top of the pizza base and continue baking for 10 minutes, checking occasionally, or until the base is slightly browned and firm. Sprinkle with cheese and remaining tablespoon olive oil. Slice and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(281)
Reviews in English (205)
by Jo Helman
This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette-31 Dec 2005
Wow, I was so surprised by this recipe. It came out awesome, and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet, fragrant, and so good for you. I used only a small amount of cheese (Monteray Jack & Parmasean). I also carmelized the onions instead of putting them in the oven with the squash.It was someones GREAT suggestion that the butternut squash be boiled on the stove for 4 minutes in order to aid in peeling. Thanx!-09 Jan 2007
This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and onions. Before putting on the Parmesan, top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it's so good!-02 Dec 2006