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    Sage, Blue Cheese and Squash Pizzas

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    Sage, Blue Cheese and Squash Pizzas

    An unusual topping for these individual vegetarian pizzas. This dish is very tasty and colourful.

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 500g pack Wright's Premium White Bread Mix
    • 1 kabocha or butternut squash, about 500g peeled flesh, chopped into bite-sized pieces
    • 3 red onions, cut into wedges
    • 15g pack fresh sage leaves, roughly chopped
    • 3 tbsp olive oil
    • 200g Shropshire blue cheese, roughly cubed
    • 2 x 125g packs mozzarella, drained and torn into bite-sized pieces


    1. Preheat the oven to 230°C, gas mark 8. Tip the bread mix into a bowl and add 275ml warm water. Combine to make a soft dough. On a lightly floured work surface, knead and stretch the dough for 2 minutes. Cut into 4 pieces and place on a baking tray. Cover with a clean tea towel and keep warm.
    2. Meanwhile, place the squash and red onion wedges on a baking sheet and drizzle with 2 tablespoons of olive oil. Scatter over half the sage and roast for 20 minutes in the oven.
    3. Roll out the pieces of dough to 23cm rounds. Place on 2 oiled baking sheets and divide the roasted squash and onions between the pizzas. Top each with pieces of Shropshire blue and mozzarella. Sprinkle over the remaining sage. Bake in the oven for 20 minutes, until the pizza base is evenly cooked and golden, the cheeses are melting and the squash is tender.

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