Makes 2 pizza bases
2 cups plain flour
1 x 7g sachet dry yeast
1 tsp caster sugar
½ tsp salt
2 tbsp olive oil
¾–1 cup warm water
Olive oil cooking spray, for greasing
400g pumpkin, peeled, thinly sliced
¼ cup extra virgin olive oil
2 garlic cloves, crushed
¼ cup sage leaves, thinly sliced
½ qty pizza dough
50g (6 slices) prosciutto
125g provolone, thinly sliced
75g Castello White cheese, roughly chopped
Sift flour into a large bowl, then stir in yeast, sugar and salt. Add oil and enough water to mix to a soft dough. Knead on a lightly floured surface until smooth.
Put dough into a lightly oiled bowl. Cover and rest in a warm place until doubled in size (about 45 minutes).
Grease 2 large oven trays with olive oil spray. Punch down dough with your fist and knead lightly until smooth. Cut dough in half. Roll each piece out on a floured surface to 30cm x 20cm rectangle or 35cm round. Transfer dough to prepared trays.
Preheat oven to 180°C. Line two oven trays with baking paper. Spread pumpkin out in a single layer onto trays and brush lightly with combined oil, garlic and sage. Roast for 20-25 minutes or until soft and beginning to brown.
Brush pizza base liberally with sage and garlic oil, reserving a little for serving. Arrange pumpkin slices on top. Tear prosciutto in half lengthways and lay loosely on top. Spread provolone on top and sprinkle with Castello cheese. Bake for 20-25 minutes or until golden. Brush with more sage and garlic oil to serve.
For another topping idea, try our Barbecue meat lovers' pizza