Butternut & rosemary pizza

• pack white bread↗500g 500g

  mix

• 1 tbsp olive oil↗

  plus more to drizzle, if you like

• 1 large butternut squash↗

  peeled and cut into small cubes

• red onions↗2 2

  sliced

• rosemary↗3 3

  sprigs, leaves chopped, plus extra to decorate

• 1 tbsp caster sugar↗
• 2 tbsp balsamic vinegar↗
• feta cheese↗100g 100g

Step-by-step instructions

1. 1

   Make the bread dough according to pack instructions, knead for a few mins, then, using a little flour to stop it sticking, roll out into 2 large rounds and lift onto baking sheets.

2. 2

   Heat the oil in a large frying pan, then fry the squash with the onion and chopped rosemary for 5 mins until beginning to soften and brown. Splash in about 200ml water, then cook over a fierce heat for 10 mins, stirring until the squash is tender and almost all the liquid has gone. Heat oven to 220C/ fan 200C/gas 7.

3. 3

   Stir the sugar, vinegar and some seasoning into the squash mix, then spread it all over the pizza dough. Top with a few small rosemary sprigs, crumble over the feta, then drizzle with a little more oil, if you like. Bake 1 at a time for 15 mins or until the pizzas are golden and crisp. Serve with a salad.