Butternut & sage pizza
This pizza is topped with addictively crispy “fried” sage leaves—with no frying needed. Just spray the leaves with cooking spray and microwave for a minute or two. You’ll never fry them again.
Calorie controlled cooking spray
1 whole, small, cubed
The Northern Dough Co. Pizza Dough Wholemeal
Tesco Tomato & Herb Pizza Sauce
Half Fat Cheddar Cheese
85 g, Grated
Vegetarian Parmesan Style Hard Cheese
2 tablespoon(s), grated, Grated
- Place a pizza stone, rimless baking sheet, or inverted rimmed baking sheet on the middle rack of the oven and preheat to 230°C. Line another baking sheet with baking paper. Place the squash on the pan and drizzle with the oil and sprinkle with salt and black pepper and toss to coat. Mist with cooking spray then place the baking tray on top of the preheated pizza stone/tray. Roast for 25 minutes or until browned and tender. Remove from the oven, and set aside to cool.
- Increase oven temperature to 260°C. Place a large piece of baking paper on a large cutting board. Roll out the dough to 13- to 14-inch-long oval. Spread the pizza sauce over the dough, leaving 3⁄4-inch border. Sprinkle with mozzarella and Parmesan and top with the squash. Carefully slide the pizza onto the preheated pizza stone/tray. Bake for 8-10 minutes, until the crust is browned and crisp.
- Meanwhile, arrange the sage leaves on a double layer of paper towels. Lightly coat both sides of leaves with cooking spray and arrange leaves, dull-side up. Microwave on High until leaves are brittle and crisp, 1 1⁄2 to 2 minutes, checking after 1 minute. Transfer pizza to cutting board. Scatter sage leaves on top. Cut into 8 slices.