Pre-heat your oven to 190 degrees or the equivalent, and place the butternut squash in a large roasting dish, skin side down. Scatter the red onion around the edge of the squash, and drizzle everything in olive oil before putting into the oven for 40-50 mins (until the squash is soft to the tip of a knife and the onion has cooked and started to lightly char).
Remove from the oven, and add layers of pesto, roasted onion and feta into the well in the squash. When it’s filled, sprinkle over the pine nuts, chilli flakes and a further drizzle of oil.
Return to the oven for 20 mins. Meanwhile mix the butter, garlic and parsley well, leaving it out of the fridge. When there is 10 mins of cooking time left, cut your doughballs into four equal pieces and roll or stretch to slightly thicker than you would roll a pizza base.
Heat a flat bottomed pan or griddle (don’t add any oil or butter) until it is searingly hot, then carefully cook the flatbreads, flipping them every 10-15 seconds until they take on some light scorch marks and are cooked through.
You’ll need to do this in batches, so keep some tin foil nearby and wrap the cooked breads to keep them warm. Brush each flatbread with the butter and pile up so you can catch all the drips. Serve with the squash, piling up all the lovely roasted flavours onto the freshly buttered flatbreads.
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