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Roast butternut, goat cheese, brown butter, and sage pizza


Roast butternut, goat cheese, brown butter, and sage pizza


  • 1 lb of fresh pizza dough, either store-bought or home-made, risen and ready to roll
  • 1 medium butternut, peeled, deseeded and cut into cubes
  • 2 heads garlic
  • 200g (7 oz) chevré or feta cheese
  • 1 medium bunch fresh sage
  • 1 stick (113g) salted butter


  1. Preheat oven to 400˚f / 200˚c. If using, place a pizza stone or baking steel on the lower shelf of the oven to pre-heat. Place the diced butternut on a baking sheet, and coat lightly with olive oil. Cut the tops off of the garlic heads, drizzle lightly with olive oil, and wrap in foil and place on the baking sheet. Bake for 30-40 minutes, until the butternut is soft and starting to caramelise lightly on the edges, and the garlic is very soft.  Remove from the oven and set aside. 
  2. Increase the oven temperature to 500˚f / 260˚c. On a surface lightly dusted with semolina or flour, roll out the pizza dough to a 12 inch (30cm) circle. Dust lightly with semolina or flour to help prevent sticking. 
  3. Remove the preheated pizza stone from the oven, and, working quickly, carefully place the dough round on it. If you are using a baking steel or large stone, place the dough on a piece of parchment paper on a pizza steel. Alternatively, place the dough round on a parchment-lined baking tray. 
  4. Squeeze out the roasted garlic cloves on to the pizza dough, and spread out using a knife or offset spatula. Evenly distribute the roast butternut over the surface of the pizza, followed by crumbled chevré or feta cheese. 
  5. Place in the oven and bake for 10-12 minutes, checking after 10, until the crust is golden brown and starting to bubble. You may need to increase the cooking time slightly if you are using a baking tray rather than a pizza stone. 
  6. While the pizza is cooking, prepare the brown butter and sage. Melt the butter in a medium pot over high heat. Once the butter has melted, add the sage leaves. Continue to cook, swirling occasionally, until the butter is a deep golden brown and smells nutty, and the sage leaves are crispy. 
  7. Remove pizza from the oven and top immediately with the sage brown butter (you may not need all of the brown butter, reserve some and add later if it needs a little more). Slice and serve.