Ingredients
Dough
- 225 grams strong bread flour
- ½ teaspoon of sea salt
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- ½ of a 7g sachet of yeast
- 160 millilitres lukewarm water
Topping
- 150 millilitres creme fraiche, or half fat creme fraiche
- 1 shallot sliced
- 4 sprigs of thyme
- 1/2 a small butternut squash peeled and sliced
- 60 grams soft goat cheese
- 1 clove of garlic
- salt
- pepper
Instructions
- Follow my pizza dough recipe referenced above
- Tip your chopped butternut squash into a pan of boiling water and simmer for 8-10 minutes until soft. Drain and set aside
- Bake the pizza base once rolled out, for a around 6-7 minutes at 240 degrees and then remove from oven again. This pre-bake will ensure a crispier finish to the pizza
- In a bowl, combine the creme fraiche with the garlic, salt and pepper. Mix well but don\'t over stir or it may turn too runny. If too thick, loosen with a glug of milk
- With a spoon, cover the pizza base with the creme fraiche mixture
- Next scatter over the squash, cheese and shallots
- Wash your thyme sprigs and then either half them and place onto the pizza, or if you don\'t like the stalks then remove the leaves and scatter over the pizza
- Crumble the goat cheese on top
- Bake in the oven at 240 degrees for around 8-10 minutes
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