Tenina.com's Roasted Butternut Pizza with Crispy Sage



  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.

Find more great recipes at: