Ingredients

For the dough

  • 500g strong white bread flour, plus a little extra for dusting
  • 5g salt
  • 7g fast action dried yeast
  • 325ml lukewarm water

For the toppings

  • 400g diced pumpkin
  • 1/2tsp ground nutmeg
  • 1tsp fennel seeds
  • vegetable or rapeseed oil, for cooking
  • 2 white onions, sliced
  • 4 sausages, skins removed and meat broken up into small pieces
  • 1-2 red chillies (to taste), finely diced
  • 2 cloves garlic, crushed
  • Small bunch sage, leaves chopped
  • 250g mozzarella

Method

  1. 1

    Start off by making the dough. Place the flour, salt and yeast in a large bowl (or bowl of a stand mixer with dough hook attachment) and mix together with a wooden spoon to combine.

  2. 2

    Add the lukewarm water and bring together, then tip out onto a clean surface and knead for about 10 minutes, until smooth and elastic (or use a dough hook on a medium speed for around 5 minutes). Transfer the dough to a lightly oiled bowl and cover with oiled cling film or a damp, clean tea towel. Leave to prove for 1-1.5 hours or until at least doubled in size.

  3. 3

    Preheat the oven to 190c. While the dough is proving prepare the toppings. Toss the pumpkin in the nutmeg, fennel seeds, a little oil and some oil. Spread out onto a baking tray in an even layer and roast for 20-25 minutes or until tender, then set aside.

  4. 4

    Meanwhile, heat some oil in a frying pan and add the onion. Cook until very soft, then add the crumbled up sausage, stirring occasionally until it’s cooked through. Add the chilli, garlic and half the chopped sage and season well. Cook for a further couple of minutes then set aside

  5. 5

    Once the dough is ready, knock back by punching down the centre. Split the dough into two and shape into balls. Cover with a damp tea towel

  6. 6

    Heat your grill to 200c or higher. Heat a little oil in a large frying pan over a medium/high heat. Take your first ball of dough and, working quickly, stretch to the size of the pan, leaving the edges a little thicker than the centre. Place into the hot pan, stretching a little more and re-adjusting if necessary

  7. 7

    Add half of the toppings, starting with the torn mozzarella, followed by the onion mix, the pumpkin pieces

  8. 8

    Cook in the pan until the base is golden brown and crisp (around 3-4 minutes) then drizzle over a little more oil and transfer to the grill and continue to cook for around 5 minutes or until the dough is golden and cooked through and the toppings are nicely caramelised

  9. 9

    To finish, garnish with the remaining sage. Repeat the process with the remaining dough and toppings.

Nutritional Details

Each serving provides
  • Energy 2399kj 573kcal 29%
  • Fat 21.0g 30%
  • Saturates 9.7g 49%
  • Sugars 5.5g 6%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

69.0g carbohydrate 5.5g fibre 24.0g protein One of your 5 a day

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