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    • 250g butternut squash, peeled and grated
    • 10 child carrots, scrubbed or peeled and halved lengthways
    • 2 x 220g balls frozen wholemeal pizza dough, thawed
    • 6 slices prosciutto, halved lengthways
    • ½tsp chilli flakes
    • Spray olive oil
    • 100g child rocket
    • ½ cucumber, peeled into ribbons
    • 60g kalamata olives
    • 1tbsp balsamic vinegar


  1. Warmth the oven to 220°C/fan 200°C/gasoline 7. Line 2 massive trays with non-stick baking paper. Put the grated squash in a microwave-proof bowl and lay the carrots on prime, then cowl and microwave for three–four min till softened.
  2. In the meantime, roll out every dough ball into a skinny spherical and put one on every of the ready trays. Prime every base with half the grated squash, prosciutto and carrots. Scatter over the chilli flakes, then season with floor black pepper and spray with olive oil.
  3. Bake the pizzas for 20–25 min till the bases are crisp and the squash and carrots are evenly golden.
  4. In the meantime, mix 80g of the newborn rocket with the cucumber, olives and balsamic vinegar.
  5. Prime the pizzas with the remaining rocket, then slice and serve with the rocket and olive salad on the aspect.