for 4 person

Pizza dough

500 g	pizza flour
1 ½ tsp	salt
1 parcel	dry yeast (approx. 7 g
3 dl	water
1 tbsp	olive oil

Squash

800 g	squash (e.g. butternut, cut into approx. 1 cm cubes)
2	red onions, cut into wedges
2 tbsp	olive oil
1 tsp	salt
a little	pepper

To top the pizzas

150 g	mozzarella, cut into pieces
200 g	blue cheese (e.g. Gorgonzola), cut into pieces
20	sage leaves
2 tbsp	pumpkin seeds
½ tsp	chilli flakes

How it's done

Pizza dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Squash

Mix the squash, onion and oil, season, spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash, turn the oven up to 240°C, preheat the empty baking tray.

To top the pizzas

Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch out into thin, oval flatbreads. Place each on a sheet of baking paper. Cover both bases with the cheese, top with the squash, sage, pumpkin seeds and chilli flakes.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 20 mins. on the bottom shelf of the oven. Remove, bake the second pizza in the same way.

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