Pizza with pumpkin, sausage and provola

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Pumpkin150 g
• Italian sausage50 g
• Provola35 g
• Rosemary2 g
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, peel the squash, remove the seeds and cut it into roughly 2 cm cubes; steam for 12 minutes, until tender, then mash with a pinch of salt and finely chopped rosemary.
4. Skin the sausage and crumble it into small pieces so it cooks through in the oven; thinly slice the provola.
5. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Spread with the squash purée and top with the provola and sausage.
6. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 13 minutes, until the edge is golden and the sausage browned and cooked through.