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


  • 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.


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