|
Ingredients
-
strong white flour - 450g
-
active dried yeast - ½ tsp
-
salt - 1 tsp
-
a pinch granulated sugar
-
butternut squash - 1, peeled, seeded
and cubed
-
shallots - 2, chopped
-
cans fresh tomato sauce - 2x400g
-
mozzarella cheese - 120g, sliced
-
firm goat's cheese - 120g,
-
sage leaves - 18
-
butter - 2 tbsp
-
olive oil
Method
-
Pour 300ml of warm water in a
bowl, add the sugar and yeast, leave for 10 minutes until it is
frothy.
-
Sift the flour and salt in a bowl,
make a well in the center. Pour in the yeast mixture and 2 tbsp
olive oil. Mix to a smooth dough. Knead on a lightly floured
surface for 12 minutes until smooth, springy and elastic.
-
Place the dough in a floured
bowl, cover and leave to rise in a warm place for 90 minutes.
-
Preheat the oven to 200˚C. Oil 4
baking sheets. Put the some oil and butter in a roasting tin and
heat in the oven for 2-3 minutes. Add the squash, shallots and
half of the sage leaves. Toss to coat. Roast for 20 minutes
until tender.
-
Remove the squash mixture and
raise the oven temperature to 220˚C.
-
Divide the dough into four equal
pieces and roll out each piece on a floured surface to a round.
-
Transfer the round to a baking
sheet and spread with the tomato sauce, spoon the squash and
shallots mixture over the top.
-
Arrange the mozzarella cheese over
the squash mixture and crumble the goat's cheese over, scatter
the remaining sage leaves and season with pepper and salt. Bake
for 20 minutes until the cheese has melted and the crust are
golden. Serves 4.
|