For the Pizza Crust:
225g strong white bread flour
½ tsp salt
1 tsp easy bake dried yeast
125-150ml lukewarm water
2 Tbsp olive oil
For the Topping:
350g pack diced butternut squash and sweet potato
1 tbsp African tsire powder or dusting of Cajun spice
90g tomato pesto
75g Gorgonzola cheese
8 to 10 PEPPADEW® peppers, drained and quartered
Fresh sage leaves
Mix the flour, salt and yeast in a bowl. Combine 125ml of the water with 1 Tbsp of the oil in a jug. Add the liquid to the dry ingredients and mix to a soft dough. You may need to add the remaining water. Knead for 10 minutes shape the dough to a ball and put it in a bowl. Cover the bowl with Saran Wrap and leave in a warm place for 1 ½ hours or until the dough has doubled.
Preheat the oven to 220C. Toss the butternut and sweet potato cubes with the remaining oil in a bowl. Tip into a roasting pan, sprinkle with African tsire powder or Cajun spice and roast for 15 minutes. Punch the risen dough down, knead it briefly, then roll it out to fit a 30cm pizza pan. Spread with tomato pesto. Spoon the roasted butternut mixture evenly over the dough and crumble the Gorganzola over the pizza. Dot with PEPPADEW® Peppers and bake in the hot oven for 15-20 minutes. Garnish with the sage leaves.
African tsire powder contains peanuts.