1 Tbs instant dried yeast
1 tsp salt
1 tsp caster sugar
2 cups plain flour
1 Tbs olive oil
3/4 cup warm water
1 1/2 cups pumpkin, peeled and chopped
1 head of garlic
Olive oil
1 ball buffalo mozzarella (available at supermarkets and gourmet food stores)
16 fresh sage leaves
Sea salt and freshly ground black pepper
1. Mix yeast, salt, sugar and flour together in a large bowl. Combine the oil and water and pour into a well in the flour.
2. Mix, then knead on a bench for 10 minutes until smooth. If the dough is too sticky sprinkle over more flour over and continue kneading. Grease a bowl with olive oil and put the dough back in, cover and leave in a warm place to double - for about an hour.
3. Punch the dough down, tip out and roll to desired thickness. One large pizza or a few small can be made and the dough can be stored in an airtight container to be used the next day.
4. Preheat oven to 200C. Toss the pumpkin with 1 Tbs of olive oil and season. Bake for 20 minutes until starting to soften.
5. Separate the cloves of garlic then peel and place in tinfoil with a teaspoon of olive oil. Bake for 20 minutes.
6. Increase the oven temperature to 220C. Place the pumpkin and garlic on to the dough. Tear the mozzarella and place around the dough. Scatter the sage leaves and season. Bake on a pizza stone or a hot oven tray for 15 minutes or until golden and crispy.
