Squash roesti pizza

Total time: 2hr
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 389 Kcal, 13g Protein, 46g Carbohydrates, 17g Fat


  • Roesti base
  • 250 g mealy potatoes, cooked in their skins, coarsely grated
  • 5 tbsp fine polenta
  • 600 g squash (e.g. muscade), coarsely grated (approx. 500 g)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • Topping
  • 1 tin peeled cherry tomatoes (approx. 400 g)
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 pinch salt
  • 50 g baby spinach
  • 100 g squash (e.g. muscade), shaved into thin strips using a peeler
  • 150 g mozzarella, sliced

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  • Roesti base

    Mix the squash, potatoes, semolina, oil and salt. On a baking tray lined with baking paper, shape the mixture into a round base (approx. 30 cm in diameter).
  • To bake

    Approx. 1 hr. on the bottom shelf of an oven preheated to 220°C.
  • Topping

    Heat the oil in a frying pan. Sauté the shallot. Add the cherry tomatoes, cover and simmer for approx. 15 mins., season, crush with a fork. Spread the sauce over the roesti base. Mix the squash, spinach and oil, season with salt. Top with the mozzarella and vegetables.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 220°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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