For the days when you want comfort food with big flavours without the effort, this recipe involves minimal prep and maximum satisfaction!

What you'll need... 

  • 1x of Northern Dough Co chilli pizza dough (find it in the frozen aisle)  

  • 2x tablespoons softened butter

  • 1x teaspoon of lazy garlic (or more, to taste) 

  • 1x tablespoon parsley, chopped 

  • 1x butternut squash, sliced in half vertically, seeds removed 

  • 2x red onions, chopped into large chunks 

  • 2x tablespoons pesto

  • Handful of pinenuts 

  • Chilli flakes, to taste

  • Olive oil

Pre-heat your oven to 190 degrees or the equivalent, and place the butternut squash in a large roasting dish, skin side down. Scatter the red onion around the edge of the squash, and drizzle everything in olive oil before putting into the oven for 40-50 mins (until the squash is soft to the tip of a knife and the onion has cooked and started to lightly char. Remove from the oven, and add layers of pesto, roasted onion and feta into the well in the squash. When it’s filled, sprinkle over the pine nuts, chilli flakes and a further drizzle of oil. Return to the oven for 20 mins. Meanwhile mix the butter, garlic and parsley well, leaving it out of the fridge. When there is 10 mins of cooking time left, cut your doughballs into four equal pieces and roll or stretch to slightly thicker than you would roll a pizza base. Heat a flat bottomed pan or griddle (don’t add any oil or butter) until it is searingly hot, then carefully cook the flatbreads, flipping them every 10-15 seconds until they take on some light scorch marks and are cooked through. You’ll need to do this in batches, so keep some tin foil nearby and wrap the cooked breads to keep them warm. Brush each flatbread with the butter and pile up so you can catch all the drips. Serve with the squash, piling up all the lovely roasted flavours onto the freshly buttered flatbreads.

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations! 

Image by Robyn Swain Photography

Don't forget

  • Always flour your surface so you can easily roll out your dough

  • Move the dough to your pizza stone/baking tray before you top your dough

  • It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy!