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Roasted Squash and Blue Cheese Pizza

  • Ready in:
  • 30 minute roasting time for the veg and 20 minutes to bake in the oven
  • Serves:
  • 4
  • Complexity:
  • easy


  • 500g bread dough (Wrights bread mix is my quick cheat) OR 4 x 20cm ready made pizza bases
  • 750g of peeled squash or pumpkin flesh (diced)
  • 2 red onions (cut into small wedges)
  • 1 red pepper (sliced)
  • approx 8 closed cap mushrooms (sliced)
  • 3 tbsp of olive oil
  • 4 or 5 sprigs of fresh thyme or the equivalent of dried thyme
  • 2 tablespoons of tomato ketchup (yup! ketchup works just fine and is quick)
  • 250g of blue cheese (roughly chopped)
  • 200g of Brie style goats cheese (sliced)
  • Method

    Pre-heat the oven to 220C/Gas mark 8.

    Make up the bread mix or dough according to the instructions, divide into 4 and leave to rise.

    Place the squash, onion, pepper and mushrooms on a shallow baking tray and drizzle with the oil. Add the sprigs of thyme and roast in the oven for 30 minutes until soft but not charred.

    Roll out the 4 pieces of dough into 20 cm rounds and place on oiled baking sheets.

    Spread a very thin layer of tomato ketchup across each base.

    Divide the roasted vegetables between the bases and top each with blue cheese and goats cheese.

    Bake in the oven for 20 minutes until the pizza bases are golden and the cheese very well melted.

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