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Our dad's 'post-footie' pizza recipe

Our dad's 'post-footie' pizza recipe

18 ratings

For Dec from our story, Saturday is extra-special, as that’s when he sees his dad, Alan. After a kick-about in the park, they've got a long-running tradition: it’s back to Alan’s to cook up their favourite meal, homemade pizza (Alan’s got a signature way with the sauce, using butternut squash instead of tomato). Serving suggestion? On the sofa, in front of the telly, watching their favourite comedy classics. See method

  • Serves 2
  • 20 mins to prepare and 40 mins to cook, plus proving
  • 1143 calories / serving


  • 1 tsp fast-action dried yeast
  • 2 tsp olive oil, plus extra for greasing
  • 280g strong bread flour, plus extra for kneading
  • ¼ tsp caster sugar

For the purée and toppings

  • 600g butternut squash, peeled, seeded and cut into equal-sized wedges
  • 2 tbsp olive oil
  • 1-2 tbsp semolina or polenta
  • 10 slices German salami
  • 1 x 150g pack mozzarella
  • 10 cherry tomatoes, halved
  • chilli and garlic dipping oil or olive oil, to serve
  • a few basil leaves, to serve

Each serving contains

  • Energy

  • Fat

    48g 68%
  • Saturates

    18g 89%
  • Sugars

    18g 20%
  • Salt

    4.6g 76%

of the reference intake
Carbohydrate 146g Protein 42g Fibre 8g


155x255 Dad mini
  1. Put the yeast in a bowl with 150ml (5 1/4fl oz) warm water and the oil, and set aside to dissolve.
  2. Put the flour, sugar and 1/2 tsp salt in another bowl, make a well and pour in the yeast. Mix, turn out and knead on a floured surface for 5 minutes. Put in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
  3. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C and put a large baking tray inside.
  4. To make the purée, toss the squash in 2 tbsp oil; season. Put on the hot tray and roast for 25-30 minutes, until soft. In a food processor, blitz until smooth. Leave to cool.
  5. Turn up the oven to gas 9, 240°C, fan 220°C. Halve the dough. On a floured surface, roll out both halves into 30cm circles. Transfer to 2 baking sheets dusted with semolina. Spread each base with purée and top with the salami, mozzarella and tomatoes.
  6. Bake the pizzas for 12-14 minutes. To serve, drizzle with the oil and top with the basil.

Little help

For a rounder pizza base, keep the rolling pin horizontal when rolling out, turning the base regularly.


Use a handful of leftover basil to make pesto – blend in a food processor with a glug of olive oil, a tablespoon of pinenuts and a handful of grated Parmesan.

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