Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash base
To bake the squash base
Topping
Garnish
How it's done
Squash base
Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. Combine the yeast and water, add to the squash along with the flour, salt and turmeric, work into a soft, smooth dough. Shape the dough into a ball, place in a bowl, cover with a towel. Leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To bake the squash base
On a lightly floured surface, roll out the dough into a rectangle, place on a baking tray lined with baking paper.
Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove and allow to cool slightly.
Topping
Using a blender, puree the avocados with all the other ingredients up to and including the pepper. Spread the topping over the squash base.
Garnish
Garnish the pizza with rocket and figs, serve immediately.
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