Butternut & rosemary pizza

Ingredients

• 500 g pack bread mix white
• 1 tbsp olive oil plus more to drizzle, if you like
• 1 large butternut squash peeled cut into small cubes
• 2  onions red sliced
• 3  rosemary sprigs chopped
• 1 tbsp caster sugar 
• 2 tbsp balsamic vinegar 
• 100 g feta cheese 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Make the bread dough according to pack instructions, knead for a few mins, then, using a little flour to stop it sticking, roll out into 2 large rounds and lift onto baking sheets.
2. Heat the oil in a large frying pan, then fry the squash with the onion and chopped rosemary for 5 mins until beginning to soften and brown. Splash in about 200ml water, then cook over a fierce heat for 10 mins, stirring until the squash is tender and almost all the liquid has gone.
3. Heat oven to 220C/ fan 200C/gas
4. Stir the sugar, vinegar and some seasoning into the squash mix, then spread it all over the pizza dough. Top with a few small rosemary sprigs, crumble over the feta, then drizzle with a little more oil, if you like.
5. Bake 1 at a time for 15 mins or until the pizzas are golden and crisp.
6. Serve with a salad.