Pumpkin and Tomato Pizzas



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

100 g/ 3 1/2 oz / 2/3 cup fine ground semolina flour

1/2 tbsp salt

1/2 tbsp dried yeast

1/2 tbsp castor (superfine) sugar

350ml/12 fl. oz /1 2/3 cups lukewarm water


1 butternut squash, halved and deseeded

1 tbsp olive oil

20 cherry tomatoes, halved

2 cups of grated vegan mozzarella cheese


3 jalapeños pepper

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 minutes.

2.Bring in all the flour, working your way towards the outer edges, mixing well when it starts to come together, use your hands and pat it into a ball.

3.Knead the dough for around 10 minutes until the dough is smooth and elastic. Cover with film and leave to rest for 30 minutes.

4.Preheat the oven to 240°C (220° Fan) 475F;Gas 9.

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

6.Roll the pizzas out about 30 minutes before you want to cook them. Then flour 1cm (1/2 in) thick.

7.Top each pizza with some of the butternut squash, halved tomatoes and top with mozzarella cheese, And jalapeño pepper.

8.Place either directly on the bars of the oven or on a preheated baking sheet for 8-10 minutes until golden and crisp.