Tomato and squash pizza
Ingredients
For the pizza dough
- 100²µ/3½´Ç³ú plain flour, plus extra for dusting
- pinch salt
- 1 tbsp olive oil
- warm water
For the tomato sauce
- 100²µ/3½´Ç³ú tinned tomatoes, drained and chopped
- 1 tbsp olive oil
- pinch dried chilli flakes
- pinch sugar
- handful fresh parsley, chopped
- handful fresh basil, chopped
- salt and freshly ground black pepper
For the topping
- 1 tbsp olive oil
- 100²µ/3½´Ç³ú butternut squash, peeled, cut into 1cm/½in cubes
- 1 garlic clove, crushed
- 2 sprigs fresh thyme, leaves only
- salt and freshly ground black pepper
Method
Preheat the oven to 230C/450F/Gas 8.
For the pizza dough, place the flour, salt and olive oil into a large bowl and mix well. Add enough warm water to make a soft but not sticky dough.
Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough out to make a circle 0.5cm/¼in thick and place onto a non-stick baking sheet.
For the tomato sauce, place all the sauce ingredients into a bowl, season with salt and freshly ground black pepper and mix well. Spread the sauce evenly over the dough circle, leaving a thin border around the edge.
For the topping, heat the olive oil in a frying pan and cook the butternut squash pieces, garlic and thyme for 5-6 minutes, or until just tender. Season with salt and freshly ground black pepper, then sprinkle the topping over the pizza base.
Transfer the pizza to the oven and bake for 10-12 minutes, or until the base is crisp and cooked through.
To serve, place the pizza onto a serving plate.
