For the Pizza base
300g strong white flour
1 sachet dried yeast
pinch of salt
1 tablesp. olive oil
200ml warm water
1 tsp sugar
Make the dough: combine yeast, sugar and warm water and set aside for 15 minutes. Mix the flour, salt and olive oil and slowly add water mixture to make a soft dough. Mix for five minutes using electric mixer (dough hook) until smooth and elastic. Transfer to a clean bowl (coated in oil or flour to prevent sticking), cover with cling film or a damp tea towel and leave to rise in a warm area for about 1 hour, until doubled in size.
1 tbsp extra-virgin olive oil plus more for drizzling
1 small garlic clove, minced
Pizza dough as above
Salt and freshly ground black pepper
½ small onion, thinly sliced
¼ cup sliced or shredded farmhouse buffalo mozzarella
¼ lb butternut squash
2 oz farmhouse goats cheese, crumbled
6 slices prosciutto, torn into 1” pieces
1 tbsp aged balsamic vinegar for drizzling
2 tbsp chopped thyme.
Prepare pizza base as above. Place a pizza stone in the lower third of your oven and preheat oven to Gas Mark 6, 200ºC (400ºF). Allow the pizza stone to preheat for at least 30 minutes.
Once your stone is preheats, you can start rolling out your dough. Transfer dough to a lightly floured work surface and roll out until 20cm/8in in diameter. A pizza peel is really useful. If you don’t have one, use an unrimmed or inverted baking sheet (so it slides off easily). Remember to dust with corn meal or flour before placing the dough on so it doesn’t stick.
To prepare the squash, cube, toss in oil, season with salt and pepper and bake at 180oC for 15 mins.
In a small bowl, combine 1 tbsp olive oil with minced garlic.
Brush base with oil and garlic mixture. Add prosciutto and thyme. Sprinkle mozzarella, goat’s cheese and baked squash. Bake at 215oC on pizza stone or upturned baking tray. Bake for 10-12 minutes. Drizzle with aged balsamic and serve.