16 Feb One day a week can make a world of difference

Meat Free Monday Recipe

Method

Preheat the oven to 180°C/gas mark 4.

To make the pizza dough add all the dry ingredients into the bowl of an electric mixer with the dough hook attachment. Slowly add the water. Allow the ingredients to combine and continue kneading the dough on a low speed for about 10 minutes. Leave the dough in the mixer bowl, cover it with clingfilm and leave in a warm place for about an hour.

Place the butternut squash and garlic into a baking dish. Drizzle with olive oil and sprinkle over some salt. Cook in the preheated oven for 15–20 minutes. When the squash is cooked remove from the oven and increase the heat to 200°C/gas mark 6.

Heat some olive oil in a saucepan, add the onions and allow to brown for about 5 minutes or so. Add the water, balsamic vinegar and soft brown sugar. Bring to the boil, put a lid on the saucepan and reduce the heat. Simmer until most of the liquid has evaporated. You should finish up with sweet, sticky, deep purple onions.

Divide the dough in two. Dust the work surface with flour and roll each one out to about 30–35cm rounds. They should be nice and thin. Place each pizza base on a baking tray.

Spread a fine layer of pesto on each base. On 1 base add the caramelised onion — you won’t need all of it – then tear the mozzarella and place on the pizza. On the other base add the butternut squash and crumble on the feta. Season with a little salt and freshly ground black pepper and place in the oven for about 10–12 minutes. Serve with a handful of rocket on each and some toasted pine nuts on the butternut squash pizza.

Additional notes