A delicious, different, homemade pizza is ready in 30 minutes, once the dough has rested and risen. Very different flavours mingle together in harmony: butternut squash for a soft texture and sweet, earthy notes, lemon zest and chilli for the kick, and thyme for a wonderful aroma. The mozzarella mellows the taste down and bonds all these flavours together.
If you want to keep it vegan, and will therefore be losing the mozzarella, I would suggest you add some tomato puree on the surface of the dough.
This is a very basic dough. For 1 pizza, place in a bowl:
Flour, 250 gr
Sugar, 1/2 tsp
Salt, 1/2 tsp
Dry, instant yeast, 1,4 tsp
Water, lukewarm (this is important, you want it slightly warm to activate the yeast more easily), 150 ml
Oil, 1 tbsp
With the dough hook in the standing mixer and medium speed, work the ingredients to uniformity, helping with a silicone spatula to incorporate everything. The dough should be slightly sticky and smooth by the end of the "kneading". Drop onto a floured surface, knead a bit more with your hand if necessary, and shape into a ball. Oil the surface, place in a bowl, and cover with cling film and a towel as it rests and rises for 1 - 2 hrs on the bench.
Preheat oven to at least 210 degrees Celsius. Line a baking tray with parchment paper, and drop the dough. With your hands stretch and shape the dough to fit the tray. If you feel more comfortable use a rolling pin, but I suggest you try without it because it is easy to handle and this way it allows the dough a bit more air. Bake for 10 minutes on the lower rack, but not touching the bottom of the oven, without any of the toppings. Then arrange evenly on the top:
Butternut Squash, peeled, and cut into very thin slices preferably with a mandolin ( I used half of the tail of 1 squash)
Red Chilli, seeds removed, very thinly cut, 1 pc
Return to oven for another 10 minutes. Then scatter evenly on top of the squash layer:
Sea salt flakes
Bake for another few minutes, until the cheese has melted. If the bottom of the dough seems to soft, place tray directly on the bottom of the oven for 3 - 5 minutes.
Top with some more fresh thyme, and freshly ground black pepper before serving.