Ingredients

• 100g/3½oz plain flour
• plus extra for dusting
• pinch salt
• 1 tbsp olive oil
• warm water
• 100g/3½oz tinned tomatoes
• drained and chopped
• 1 tbsp olive oil
• pinch dried chilli flakes
• pinch sugar
• handful fresh parsley
• chopped
• handful fresh basil
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 100g/3½oz butternut squash
• peeled
• cut into 1cm/½in cubes
• 1 garlic clove
• crushed
• 2 sprigs fresh thyme
• leaves only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 230C/450F/Gas 8.
• For the pizza dough
• place the flour
• salt and olive oil into a large bowl and mix well. Add enough warm water to make a soft but not sticky dough.
• Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough out to make a circle 0.5cm/¼in thick and place onto a non-stick baking sheet.
• For the tomato sauce
• place all the sauce ingredients into a bowl
• season with salt and freshly ground black pepper and mix well. Spread the sauce evenly over the dough circle
• leaving a thin border around the edge.
• For the topping
• heat the olive oil in a frying pan and cook the butternut squash pieces
• garlic and thyme for 5-6 minutes
• or until just tender. Season with salt and freshly ground black pepper
• then sprinkle the topping over the pizza base.
• Transfer the pizza to the oven and bake for 10-12 minutes
• or until the base is crisp and cooked through.
• To serve
• place the pizza onto a serving plate.