Servings 2people as a main course, 4 as an appetiser
12slicesof butternut squash
1tablespoonof extra virgin olive oil
Freshly ground black pepper
For the seasoning
300g(1 cup) of peeled datterini, or tomato pulp
Extra virgin olive oil
1/2teaspoonof dried oregano
250g(1 ½ cup) of mozzarella , torn into pieces
2tablespoonsof grated pecorino romano
Heat the oven to 200°C (400°F - Gas mark 6).
Slice the top of a butternut squash into 12 thin slices (they should be no more than 5 mm thick).
Cover a baking sheet with parchment paper. In a cup, beat the extra virgin olive oil with water and salt, then brush with it each slice on both sides. Arrange them onto the baking sheet.
Bake for about 12 minutes, until the squash begins to brown.
While the squash is cooking, prepare the tomato for your pizzette: in a bowl crush the datterini with your hands. You can also use a tomato pulp, choose one that has some texture, avoid those that are too liquid. Season the tomato with olive oil, salt and dried oregano.
Remove the squash from the oven and spoon the tomato over it, then bake again for 5 minutes.
While the tomato is cooking, tear the mozzarella into small pieces and mix it with the grated pecorino.
Top the tomato with the mozzarella and bake for the last 5 minutes, until the mozzarella has melted.
Serve the pizzette immediately, or reheat them just before eating, either in the oven or in a pan.