Single dish, Pizza
2 h 40 min
Easy
1
Recommended moulds
What do you need?
Ingredients
- 200 g strong white bread flour , plus extra for dusting
- 1 tsp easy blend dried yeast
- 1 tsp fine sea salt
- 3 tbsp olive oil
- 1/4 butternut squash, peeled, seeded and cubed
- 50 ml tomato pizza sauce
- 100 g mozzarella, grated
- 25 g biltong, soaked in warm water for 10 minutes
- 1 tbsp pumpkin seeds
- 100 g goat's cheese , cubed
- 1 pinch cayenne pepper
- 1 handful rocket leaves
- salt
- freshly ground black pepper
How to prepare it:
Mix together the flour, yeast and salt in a large mixing bowl. Stir 1 tbsp of the oil into 140 ml of warm water, then add it to the mixing bowl, bringing everything together with your hands.
Knead on a lightly floured surface for 10 minutes or until smooth and elastic.
Leave the dough to rest covered with oiled clingfilm for 1 hour or until doubled in size.
While the dough is rising, preheat the oven to 200°C (180° fan) | 400F | gas 6. Toss the butternut squash with the remaining 2 tbsp of oil in a roasting tin and season with salt and pepper. Roast for 30 minutes, turning occasionally.
Remove the squash from the oven and increase the temperature to 240°C (220° fan) | 475F | gas 9. Grease a large baking tray.
Remove from the oven, discard the paper and beans, and return the pastry to the oven until dry to the touch on the base, about 5-10 minutes.
Knead the dough for 2 minutes then roll it out into a large circle. Transfer the pizza base to the baking tray, spread with tomato sauce and sprinkle with grated mozzarella. Arrange the drained biltong, butternut squash, pumpkin seeds and goat's cheese on top. Sprinkle with cayenne pepper.
Bake for 10 minutes or until the base is crisp underneath and the cheese is bubbling in the centre. Scatter over the rocket and serve immediately.
