375gstrong white bread flour, or all-purpose flour
1teaspoonsalt
4tablespoonolive oil
For toppings
1medium cooking pumpkin, or butternut squash
1teaspoondried oregano
2tablespoonolive oil
80ggoat cheese
8tablespooncaramelised onion chutney
For serving
80gwild rocket, or baby leaf salad
Makes: 25cm25 x 25cm round
Instructions
In a large mixing bowl, activate dried yeast by mixing it with lukewarm water. Add sugar and leave it to stand for about 10 minutes until the mix becomes frothy.
Add flour, salt and olive oil and mix with both hands. Knead the mix by hand until you get a smooth and slightly sticky dough. When the dough resembles a "ball", put it at the bottom of the mixing bowl, cover with a wet tea towel and leave in a warm place to rise.
In the meantime, pre-heat the oven to 220C/200C fan. Wash the pumpkin (butternut squash), cut it in half, remove all seeds and place the two halves on a baking tray. Bake for 30 minutes. Take out of the oven and leave to cool down.
When the roasted pumpkin (squash) is cold, remove the skin and cut the pumpkin flesh into dices (2-3 cm). Dice the goat cheese and prepare the rest of the toppings.
The pizza dough is ready when doubled in size. Beat any air bubbles out of it and knead it by hand for about 1-2 minutes. Divide it into 2-4 same-sized portions. Roll each of them out with a rolling pin. Pre-heat the oven to 200C/180C fan. Let the dough rest for about 5-10 minutes and the pizza bases will double in size.
Brush with olive oil. Sprinkle with dried oregano and decorate with toppings: diced roasted pumpkin, goat cheese, caramelised onion chutney. Bake in the oven for 15-20 minutes or until golden on top. Serve with leafy salad and enjoy!
Notes
Possible swaps:
Plain (all-purpose) flour for strong white bread flour.
Use rapeseed, sunflower, or vegetable oil.
Spiced fig chutney will give it a similar sweet taste as caramelised onion chutney.