Pumpkin and Tomato pizzas


For The Dough

400 g/14 oz /2 2/3 cups strong white

Bread flour

100 g/ 3 ½ oz /2/3 cup fine ground

Semolina flour

½ tbsp salt

½ tbsp dried yeast

½ tbsp castor (superfine) sugar

350ml /12 fl.oz /1 2/5 cups

Lukewarm water

For The Topping

1 butternut squash, halved and deseeded

1 tbsp olive oil

20 cherry tomatoes, halved

2 balls mozzarella

Handful basil leaves


1.To make the pizza, pour the flours and salt into a bowl and make a well in the centre, add the yeast and sugar to the water, mix with a fork and leave for a few minuets.

2.Bring in all the flour, working your way towards the outer edges, mixing well.

3.When it starts to come together, use your hands and pat it into a ball.

4.Knead the dough for around 10 minutes until the dough is smooth and elastic, cover with film and leave to rest for 30 minutes.

5.Preheat the oven to 240°C (220° fan)/475f/gas 9.

6.Cut the butternut squash into small chunks and roast for about 20 minutes in the oven with the olive oil until tender and caramelised.

7.roll the pizza out for 30 minutes before you want to cook them. Then flour the surface, tear off a piece of dough and roll into a dough circle of about 1cm (1 ½ in) thick.

8.Top each pizza with some of the butternut squash, halved tomatoes and small pieces of mozzarella.

9.Place either directly on the bars of the oven or on a preheated baking sheet for 8-10 minutes until golden and crisp. Sprinkle with basil leaves before serving.