Roast butternut squash and spiced lamb pizza Roast butternut squash and spiced lamb pizza

Roast butternut squash and spiced lamb pizza

Recommend this recipe

Share this recipe:

When you fancy a treat but not the calories that go along with it try Chef Adrian Martin's pizza dish for a healthier version of our takeaway fave. 

Preparation: 15 mins 
Cooking: 45 mins

Ingredients to Serve 2

  • 200g lamb mince
  • 150g strong white flour
  • Pinch sugar
  • 75ml warm water
  • 1 x 7g sachet fast action dried yeast
  • 2 tbsp olive oil
  • Half small butternut squash, peeled deseeded and cut into thin strips
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 small red chilli, finely chopped
  • 75g buffalo mozzarella
  • 50g soft goats cheese
  • 50g baby kale
  • Sea salt
  • Place the flour and sugar along with a pinch of salt in a stand alone mixer fitted with a dough hook. In a jug whisk together the water, yeast and a tablespoon of oil. Slowly add the liquids to the dry ingredients and mix until combined, allow to knead for 6-8 minutes until smooth to touch. Shape into a ball, return to the boil, cover with cling film and place in a warm area to prove for at least 45minutes or until doubled in size. 
  • While this is proving. Preheat the oven 180°C(160°C fan)/350F/Gas mark 4. Place the butternut squash on a large baking tray with the remaining tablespoon of oil and toss to coat. Place in the preheated oven for 20-25 minutes until golden and cooked.
  • Combine the mince, cumin, coriander and half the chilli in a bowl.
  • Once the dough is ready, increase the heat of the oven to 200°C  roll out the dough on a lightly floured surface, place on a baking tray dusted with flour, top with the sauce, add the mince evenly across followed by the squash and dot the cheese around, scatter over the remaining chilli and place in the oven on the top shelf. Bake for 15-20 minutes until bubbling and golden.
  • Top with the baby kale and serve.

Recommend this recipe