- 800 g butternut squash (500 g peeled)
- 3 tbsp olive oil
- 2 red onions, chopped
- 1 garlic clove, chopped
- 50 g salami, thinly sliced
- 150 g soft goat's cheese
- 3 tbsp Parmesan cheese, freshly grated
- 2 tsp pine nuts
- 2 tsp savoury or thyme leaves
For the pizza dough
- 250 g bread flour
- 1 tsp dried yeast
- 1⁄2 tsp salt
- 1 pinch of sugar
- 125-50 ml warm water
- 1 tbsp olive oil
1.Make the pizza dough by sifting the flour into a bowl and stirring in the yeast, salt and sugar. Make a well in the middle and pour in the water and oil and work together until just combined. Transfer to a lightly floured surface and knead for 5-8 minutes until smooth. Place in an oiled bowl, cover and leave to rise until doubled in size.
2.Preheat the oven to 210 °C fan and preheat a pizza stone if available.
3. Peal the butternut squash, de-seed and cut into 2 mm thick slices. Place in a large bowl, add 1 tbsp of olive oil and some salt and pepper. Stir well until coated.
4. Heat a ridged grill pan until hot. Cook the pumpkin, in batches, over medium-high heat for 5 minutes each side or until golden and tender.
5. Meanwhile, heat the remaining oil in a frying pan and fry the onions, garlic, savoury or thyme leaves, salt, and pepper for 15-20 minutes until the onions are soft and golden.
6. Divide the pizza dough in half and, working one at a time, roll out each piece to make a 30 cm round. Place on a sheet of baking paper on a board. Spread the onion mixture over the dough and arrange the pumpkin and salami over the top. Crumble over the goat's cheese and sprinkle with Parmesan and pine nuts.
7. Carefully slide the pizza onto the preheated pizza stone or the baking tray with the baking paper. Bake for 6-8 minutes until crisp and golden. Repeat to make the 2nd pizza.