Dough (good for 2 pizzas, or one thick crust)
3 cups flour
1 cup warm water
2 tsp extra virgin olive oil
1.75 tsp active dry yeast
1.5 tsp honey
1 tsp salt
Extra Virgin Olive Oil
1 shallot, minced
5 cloves garlic, minced
1 1/2 cups pumpkin puree
1 cup vegetable broth
1 tablespoon thyme
1 1/2 tablespoon sage, roughly chopped
1 dried chile (I used a California chile)
2 tsp pumpkin pie spice (or use your own combination of cloves, cinnamon, ginger or all spice to taste) salt and pepper to taste
20-25 kalmata olives, sliced
1 cup butternut squash, diced and roasted
6-8 oz feta cheese
1/4 cup pine nuts, toasted
3/4 cup chorizo
Preheat oven to 450 degrees F.
First, prepare the pizza dough as that needs time to rest.
In a small bowl, pour warm water (as in pretty warm, but not piping hot) and yeast. Let sit for 5 minutes until the water is cloudy or foamy. Mix remaining dough ingredients together. A food processor with a dough hook is definitely easier, but you’re welcome to use a hand mixer, too. Once the yeast is ready, add to remaining ingredients and mix well. The dough should naturally come together into a ball, being neither goopy nor overly tacky. If it is, add small amounts of water or flour to get the right consistency. Punch and knead the dough until it is smooth.
Very lightly oil a bowl and place the dough in a bowl, covering the top with a towel. Let sit in a warm place for about an hour.
After the dough has risen for an hour, cut it in two and form a ball out of each half and place these two on a lightly floured surface. Cover with a towel and place this back in your warm place again. Let the dough rise for an additional 45 minutes (the dough should roughly double in size).
If using a pizza stone that requires heating, place it in the oven to heat. While heating the stone, rub a halved acorn squash with olive oil, salt, pepper, and let it roast in the oven. When fork tender (anywhere from 45 minutes to an hour), skin it, cube it, and set it aside.
In a dry pan, toast the pine nuts for 2 minutes or so. Set aside.
Remove chorizo meat from casing and brown for 7 minutes. Drain grease and set aside.
Rinse the leek well and chop finely.
Sauté the leek for 7 minutes or until tender. Set aside.
Slice olives and set aside.
Begin by dry toasting the pepper in a pan for a minute or two. Sauté the minced shallot in a bit of olive oil over medium heat for 6 minutes and then add the minced garlic for 1 minute more. Add the pumpkin purée to the pan along with the vegetable broth, herbs, and seasoning. Simmer for 5 minutes and puree in a food processor or blender. Return the sauce to the pan and continue to simmer for 10-15 minutes further until you reach your desired texture. Set aside.
Finally, working quickly, toss your dough to the size appropriate for your pizza stone. Throw a generous sprinkle of cornmeal (to prevent sticking) or spray with vegetable spray, lay on the dough, ladle on the sauce, and toss on the toppings (if you have more handy than you can fit on your pizza, don’t overcrowd it–just hang onto it and eat them later). Bake this in the oven for roughly 20 minutes or until crust is golden.