Butternut squash, pesto & burrata pizza

Add texture and colour to this pesto-topped vegetarian pizza using delicate strands of butternut squash, finished with creamy burrata and peppery rocket.

MAKES 1 x 30cm or 40cm pizza PREPARATION TIME 50 minutes, plus rising

COOKING TIME about 2 minutes

¼ quantity (250g/330g) classic pizza dough

Olive oil, to grease and drizzle 50g butternut squash, peeled Semolina or flour, to sprinkle 125g fresh pesto Handful pine nuts Handful pumpkin seeds

50g burrata

Handful rocket

Chilli flakes

1 Prepare the classic pizza dough recipe to the end of step 2. Shape into a ball. Put on a tray, cover with oiled clingfilm and leave to rise for another 30-60min, or until doubled in size.

2 Switch on your oven to its highest setting and put in a baking sheet to heat, or turn on your pizza oven and aim for 500˚C on the stone

baking board inside.

3 Using a vegetable peeler, shave the butternut squash into long, thin ribbons into a bowl. Drizzle with a little olive oil and season with salt and freshly ground black pepper to taste.

4 Stretch out the pizza dough ball to a 30cm or 40cm diameter circle and lay it on a flour-dusted pizza peel, if using, or an upturned baking sheet sprinkled with semolina. Using a large spoon, spread the pesto over the dough. Add the squash ribbons, pine nuts and pumpkin seeds.

5 Slide the pizza off the peel or baking sheet into the pizza oven or preheated oven on to the baking sheet. Cook for 1-2min, making sure to turn the pizza regularly until golden and risen – this make take longer in a conventional oven.

6 Once cooked, remove the pizza from the oven. Add spoonfuls of the burrata, and top with the rocket, chilli flakes and a drizzle of olive oil. Serve straight away.