Pumpkin, Blue ‘Cheese’ & Walnut Pizza

Dough

1. Sieve the flour and salt into a large bowl and make a well (hole) in the middle.
2. In a jug, mix the yeast, sugar, oil and water and leave for a few minutes, then pour into the well.
3. Bring the flour in gradually from the sides and whirl it into the liquid using a fork. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 3-4 medium pizzas.
7. Use the dough straight away unless storing.
8. Roll out into whatever shape you fancy (circle ish) until the dough is about ½ cm thick. It should be springy but not sticky.

Pizza Toppings

1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
2. With a little oil and a light sprinkling of salt, roast the pumpkin or butternut squash for 40 minutes, turning once.
3. Once the pumpkin/squash has cooked, increase the oven temperature to Heat oven to 230ºC/450ºF/Gas Mark 8.
4. Spread the pesto over the pizza dough so it’s completely covered.
5. Evenly distribute the cooked pumpkin/butternut, spinach/kale, walnuts, blue ‘cheese’ and thyme sprigs.
6. Place the pizza in the oven for 7-10 minutes.