Squash, Taleggio and Sage pizza

Making pizza at home can be quicker than you think. I’ve used a Ciabatta bread mix for the base of my pizza here, which created a Roman style pizza – a bit deeper and doughier. The roasted squash and melted taleggio cheese were a delicious combination on the pizza. If you prefer a non-vegetarian version, I’ve added a version with pancetta as well. This recipe does take a little bit of time so it’s not necessarily the best when you want something on the table in half an hour, but if that’s the case, you can also buy a ready made pizza base from your local shop to speed things up.

Squash, Taleggio and Sage pizza

Makes 1 pizza | Prep 20 minutes + 20 minutes resting time | Cook 40 mins
A little effort | Meat-free

Pumpkin, sage and taleggio pizza

Tip: You can save a bit of time and effort by using a ready made pizza base.

You’ll need:

  • 1/2 a 500g pack ciabatta bread mix;
  • plain flour for dusting;
  • 175g pumpkin or squash, cut into wedges;
  • olive oil;
  • 150g passata;
  • 1 tbsp sun dried tomato paste;
  • 1 tsp garlic puree;
  • 1 tsp dried oregano;
  • pinch of dried chilli;
  • 77g pancetta (optional);
  • small handful sage leaves;
  • 50g taleggio cheese, sliced.

Preheat oven to 220C/200C fan/gas mark 7.

First make the dough. Following the pack instructions, mix the ciabatta bread mix. Knead on a floured surface for 5 minutes until the dough is elastic and smooth. Form a ball and transfer in an oiled glass bowl. Cover with cling film, which is slightly oiled from the inside, and leave to rest somewhere dark and warm for about 20 minutes.

Meanwhile, prepare the squash.  Put the squash wedges in a roasting tray. Drizzle with a little olive oil and a little salt. Mix well. Roast for about 25 minutes or until the squash has cooked through.

Next, prepare the tomato sugo. Mix the passata, sun dried tomato paste, garlic puree, oregano and, chilli and sea salt to taste. If you are using pancetta, you can also cook this now – add a little olive oil to a heated pan and fry the pancetta until slightly crispy (about 5 minutes).

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At this point, add the tray you are going to use for the pizza to the oven. Roll out your dough to a large circle. Transfer to a sheet of baking paper which is slightly larger than your pizza base. Spread the tomato sugo, top with the taleggio cheese, followed by the sage leaves, pumpkin wedges and pancetta (if using). Bake for 15 minutes or until the cheese has melted and the base has cooked through.


This is my own recipe so please do let me know how you like it and if you have any feedback!

~Em

 

 

Author: Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

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