Roasted Butternut Pizza with Crispy Sage
Simple in the extreme, but in the simplicity, packed with flavour. Just a few ingredients, awesome result.
We have a regular pizza night in our house and there is always a bit of competition on how to change it up. Has anyone watched the Chef's Table pizza series on Netflix? It is inspiring. So what's a girl to do? So many ideas, so hard to fit them all into one little website!
This recipe is not to be confused with Butternut and Bocconcini Pizza from Keeping it Simple fame, although you could be forgiven for assuming they are the same.
I love, (I mean LOVE) brown butter, and I love pumpkin, (butternut squash to all my Americans) and together with some crispy sage they are a match made in heaven. You will see that flavour combo appear quite regularly on here. Try it out, you will be hooked. Add the hot base of a puffy pizza dough, well. What more can I add? Pizza night anyone?
Here are a few of my other brown butter recipes for you to get into:
Beurre Noisette or Brown Butter
Pumpkin Gnocchi with Sage Brown Butter
Ricotta Gnocchi with Browned Butter & Sage
Sheet Egg Pasta With Salmon And Sage Brown Butter
Spinach and Ricotta Tortellini
Soft Polenta with Poached Eggs and Mushrooms
Garlic Brown Butter Pull-Apart Rolls
Baked Ricotta with Mushrooms and Balsamic Brown Butter Sauce
There are many many more...many more...are you catching my drift? I love brown butter.
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Need
- 1 Batch Basic Pizza Dough Recipe
- 1 Butternut Pumpkin, peeled and de seeded. Cut into 1 cm thick slices
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- salt and pepper to taste
- 100 Grams parmesan cheese cubed
- 300 Grams Bocconcini
- 50-70 Grams Beurre Noisette or Brown Butter to taste Recipe BUY
- Handfuls fresh sage leaves
Do
- 1
Preheat oven to 180. Line 2 baking trays with paper.
- 2
Make pizza dough as per recipe. Wrap in a silpat mat and rest for 30 minutes.
- 3
Place pumpkin slices on prepared trays. Drizzle with EVOO and sprinkle with salt and pepper. Bake for 25 minutes. Set aside. Increase oven temperature to 260 (or as hot as your oven will go) and place pizza stone in to heat up.
- 4
Divide dough into 2 balls. On a floured bench roll out dough to your desired thickness. Place on paper lined trays.
- 5
Place parmesan into the Thermomix bowl. Mill 10 sec/speed 10. Sprinkle over pizza bases.
- 6
Top with roast pumpkin slices and torn up bocconcini.
- 7
Make brown butter as per recipe. Fry sage leaves and remove once crispy. Set leaves aside.
- 8
Drizzle brown butter all over and bake for 6 minutes or until cooked.
- 9
Scatter crispy sage leaves on top of pizzas and drizzle with extra brown butter as desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
