Recipe: Pizza base: 100gr spelt flour 35 gr whole wheat flour 1/4 tsp sea salt 1/4 tsp instant yeast 80ml warm water 1/2 tbsp olive oil 1. combine flours salt and yeast in a big bowl 2. add warm water gradually while mixing with hand, finally add olive oil and knead the dough until smooth. 3. transfer to a slightly floured bowl and rest in warm room and let it doubled in size, about 1-2 hr
Meanwhile prepare the butternut squash puree for topping 1 cup butternut squash, peeled, chop into chunks 1/3 tsp sea salt 1/4 cup water 4 button mushrooms 2-3 twigs of fresh basil Olive oil steam butternut squash until tender, about 7-10 mins transfer to blender, add salt and water, blend until smooth. Set aside . take out the dough from bowl, transfer to a slightly floured baking paper flatten the dough with rolling pin to 1/2-1 cm thick -spread the butternut squash puree on top -slice mushroom and arrange on top -brush the top with olive oil -Bake in 180C preheated oven for 25 mins -take out from oven, arrange the basils
