Ingredients:
For the base:
300g Buckwheat Flour
300g Butternut Squash
1 Tsp Italian Herbs
1 Tsp Garlic Powder
For the Topping:
Imagination is your only limitation! The following is my personal favourite, adapt it to suit your taste and dietary needs!
2 Red Onions
1 Tbsp White Wine Vinegar
1/2 Tbsp Sugar
1 Tbsp Tomato Paste
1 Red Pepper
2 Chicken Breasts
1 Green or Red Chili
Method:
1. Bake a Butternut Squash for 1 hour at 200c. Allow to cool then peel, de-seed and mash
2. Weigh out 300g of Buckwheat Flour and combine with 300g of the Squash and the Garlic and Herbs - this should give you a dough like consistency, add more flour if necessary
3. Sprinkle flour over your work surface and then roll the dough into a circle
4. Part bake the pizza base for 20 mins at 200c
5. While the base is cooking prepare the topping. For the recipe above start by placing your chicken breasts in the oven, cover with foil to retain moisture (they need 25mins at 200c)
6. Next slice then cook the Onions over a medium heat until soft and glossy. At this point add the white wine vinegar and sugar and simmer gently until ready to top the pizza
6. While the onions are cooking de-seed the Red Pepper cut into strips and place in the oven with the pizza base (they need 15-20 mins)
7. Remove the pizza base from the oven and spread with tomato paste. Then top with the onion and the slices of pepper. Lastly remove the Chicken breast from the oven, cut into bite size strips and arrange on the pizza
8. Place the topped pizza back in the oven for 10 mins
9. Remove from the oven, drizzle with olive oil (omit for Fat Free), cut into slices and serve.
*To save time you bake the base in advance and then freeze, defrost thoroughly before cooking!*
