Roasted butternut squash pizza

Vibrant herbs and tangy feta cheese complement the mellow squash beautifully. Makes 2 medium-sized pizzas, serves 2-4

PIZZA BASE

300g (10½oz) strong, white bread flour 1 teaspoon salt ½ teaspoon sugar ½ teaspoon quick yeast 1 tablespoon oil 210ml (7½fl oz) water

METHOD

You’ll need 2 pizza trays or similar, lined with greaseproof paper. Combine dry ingredients in a roomy bowl. Use fingertips of one hand to incorporate water and oil. Knead dough with both hands until smooth. Leave to prove until virtually doubled in size. Turn onto a lightly floured board, knead briefly. Divide into two. Roll each piece into a ball. Use a rolling pin to roll into thin discs. Transfer to trays. Leave to rise for 30 minutes to an hour before adding toppings.

TOPPING

3 tablespoons tomato purée 3 tablespoons water Pinch of sugar Coarsely ground black pepper, to taste 8-10 teaspoons pesto 1 red onion, thinly sliced and separated into crescents ½ large bu ernut, baked and cubed 100g (3½oz) feta cheese, cut into cubes 2 handfuls of grated mozzarella 6-8 sage leaves and leaves stripped from 3-4 small sprigs thyme (lemon thyme works especially well)

METHOD

Blend tomato purée with water, black pepper to taste, and sugar. Spread purée over pizza bases and space out spoons of pesto. Sca er with onions, bu ernut, feta cheese and mozzarella. Finish with black pepper, sage and thyme leaves. Bake for 8-10 minutes until bases are risen and golden and topping melted and browning very slightly.