Autumn ember pizza

Pizza masters Rockvilla’s creation is the perfect treat for cosy nights in

INGREDIENTS

● Dough (One pack of pre-made pizza dough - or homemade)

PIZZA SAUCE:

● One can (400g) San Marzano tomatoes

● Clove garlic, minced

● Tbsp olive oil

● Tsp dried oregano

● Tsp dried basil (optional)

● Pinch of sugar (optional, to balance acidity)

● Salt and pepper, to taste

TOPPINGS:

● Small butternut squash (about 400g), peeled and cut into cubes

● Large red onion, thinly sliced

● 100g goat’s cheese (soft or semisoft)

● 125g mozzarella cheese, shredded or torn

● Tbsp olive oil (for roasting and drizzling)

● Two tbsp honey

● Tsp chilli flakes (for hot honey)

● Fresh thyme (optional, for extra flavor)

● Salt and pepper, to taste

● A handful of rocket (optional, to serve)

METHOD:

1 Preheat the oven to 220°C (200C fan)/425F. Peel and cut the butternut squash into small cubes.

2 Toss the cubes in 1 tablespoon of olive oil, season with salt, pepper, and a pinch of thyme (if using).

3 Spread them out on a baking tray and roast in the oven for 20-25 minutes, turning halfway through until the squash is tender and slightly caramelised.

4 While the squash is roasting, heat a tablespoon of olive oil in a pan over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for about 15 minutes until they become soft and golden brown. Season with a little salt and pepper and set aside.

5 In a small bowl, mix the honey with the chilli flakes. Set aside for drizzling after the pizza is cooked.

6 In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

7 Pour in the can of San Marzano tomatoes and break them up with a wooden spoon or potato masher until they are a chunky, saucy consistency. Add the oregano, basil (if using), and season with salt, pepper, and a pinch of sugar (optional, to taste).

8 Simmer the sauce on low heat for about 15-20 minutes, stirring occasionally, until it thickens slightly.

9 Remove from heat and set aside.

10 Roll or stretch your pizza dough into your desired shape and thickness. Place the dough on a pizza stone or a baking tray lined with parchment paper.

11 Spread a thin layer of the San Marzano tomato sauce evenly over the dough. Sprinkle the shredded mozzarella evenly on top of the sauce.

12 Arrange the roasted butternut squash and caramelised onions across the pizza.

13 Crumble the goat’s cheese on top, scattering it across the surface. Add a few more sprigs of thyme if desired.

14 Place the pizza in the preheated oven and bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbling.

15 Once out of the oven, drizzle it generously with the hot honey for that sweet and spicy kick. Add a handful of rocket for a fresh, peppery touch (optional).