Butternut Squash Pizzettes Recipe

Butternut and pancetta pizzettes

  • makes 4
  • Easy

These pizzettes use butternut squash purée instead of tomato as their base. Paired with pancetta and sage, they're a delicious twist on a favourite



  • ciabatta bread mix 250g
  • butternut slices 150g 
  • garlic 1 clove, peeled 
  • chicken stock 200ml
  • pancetta cubes 180g
  • sage a few leaves
  • red chilli flakes a good pinch


  • Step 1

    Make up the ciabatta mix following the pack instructions and leave to rise. Simmer the butternut and garlic in the chicken stock until really tender, then drain well. Season, then tip the garlic and squash into a food processor (or use a stick blender) and whizz until you have a smooth purée.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Divide the dough into 4 and roll out into oval shapes. Put on a baking sheet and spread each one with the purée, leaving a border. Scatter with the pancetta and bake for 15-20 minutes, until puffed and golden.

  • Step 3

    Sizzle the sage and chilli flakes in a little olive oil until crisp then spoon over the pizzettes to serve.

Nutritional Information

  • Kcals 323
  • Fat 15.1g
  • Saturates 5.4g
  • Carbs 28.9g
  • Fibre 2.1g
  • Protein 16.8g
  • Salt 2.2g