Always check the labels of the products you use.
Method
- 1
Preheat. Set the oven to 230 °C with a pizza stone inside for 30 to 45 minutes; if using a baking tray, simply heat the oven and brush it lightly with oil.
- 2
Slow-cook. Heat 30 ml olive oil in a large pan over medium, add the 2 sliced onions, lower the heat and cook gently for 20 to 25 minutes, stirring frequently, until they soften into a deep golden sweetness.
- 3
Blend. Whisk the 180 g squash purée together with 2 tsp chopped sage, ¼ tsp ground nutmeg, ¼ tsp salt and ¼ tsp ground pepper until the mixture becomes completely even.
- 4
Stretch. Dust the pizza peel with cornmeal, use your fingertips to dimple the 450 g dough and gradually turn it at the edges to form a 35 cm circle (or a rough 30 x 18 cm rectangle on the tray).
- 5
Assemble. Spread the squash blend within 1 cm of the rim, layer the softened onions across the surface, then sprinkle 45 g grated cheese and 1 tbsp pine nuts over the top.
- 6
Bake. Slide onto the stone or place the tray in the oven and bake for 16 to 18 minutes until the base turns golden and firm, piercing any large bubbles as they form.
- 7
Rest. Transfer to a rack, rest for 5 minutes, then slice and serve.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 176 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pizza stone or large baking tray
- pizza peel (if using a stone)
- large frying pan
- medium bowl
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 12.6 g |
| Carbohydrate | 63.1 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 14.6 g |
| of which saturates | 3.5 g |
| Fibre | 4.7 g |
| Salt | 1.92 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
