Street Pizza with Squash, Sage and Parma Ham

SERVES: 2

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

Ingredients

1 packet pizza dough mix
500g butternut squash, peeled and cut into chunks
2 x 125g packs mozzarella or Taleggio cheese
4 tbsp Filippo Berio Tomato & Ricotta Pesto
6 slices Parma ham
8 sage leaves
Parmesan cheese, grated
Chilli oil

Method

Pre-heat the oven to its highest setting. Make the pizza base according to packet instructions and leave to rest for five minutes.
Meanwhile, put the butternut squash onto a roasting tray, drizzle with Filippo Berio Olive Oil and cook for 10 minutes. Remove and set aside.
Roll out the dough to a large rectangle. Spread over the Filippo Berio Tomato & Ricotta Pesto, scatter over the mozzarella cheese, Parma ham, cooked squash and sage leaves.
Season to taste with salt and freshly ground black pepper. Sprinkle over the Parmesan cheese and place in the oven for 10 minutes or until cooked. Drizzle with chili oil and serve immediately.

COOK WITH:
Tomato And Ricotta Pesto

Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.