Pizza with butternut squash and arugula

Ingredients:

Dough

• 2 cups of bread flour or premium flour + extra for working
• 1 tbsp fresh rosemary leaves
• 1.5 tsp active dry yeast
• 0.5 tsp sugar
• 1 tbsp extra-virgin olive oil + extra for greasing the bowl
• Cornmeal for dusting (optional)
• Special equipment: pizza pan with a diameter of 35 cm.

Topping

• 1 butternut squash (1 kg), halved, peeled, seeded and sliced ​​0.5 cm thick.
• 2.5 tbsp + 2 tsp olive oil
• 2 tablespoons torn fresh sage leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 tsp crushed red pepper flakes
• 1 large clove of garlic, crushed
• 2 tbsp. grated mozzarella
• 110 g goat cheese, coarsely crumbled
• 3 cups fine arugula
• Zest of 1 lemon + juice of half a lemon

Preparation:

1. Dough:
   
   Combine the flour, rosemary, yeast, sugar, and 1 teaspoon of salt in a food processor and pulse until evenly distributed. Add 3/4 cup warm water and olive oil and pulse until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place until the dough doubles in size, about 1.5 hours.
2. Meanwhile, preheat oven to 200°C.
3. Pumpkin filling:
   
   Toss the pumpkin with 0.5 tablespoons of olive oil, 1/4 teaspoon of salt, and black pepper to taste. Bake until tender, about 10 minutes.
   
   In a small saucepan, add the remaining 2 tablespoons of olive oil, sage, rosemary, red pepper, and garlic, and heat over medium-low heat. Heat for 1-2 minutes, just to flavor the oil.
4. Dust a 14-inch pizza pan with cornmeal or wheat flour and set aside.
5. Generously flour a clean work surface. Roll out the dough and stretch it with your hands into a 35cm (14in) circle. Carefully place the dough on a pizza pan. Brush with oil. Sprinkle with mozzarella and top with the baked pumpkin, leaving a 2.5cm (1in) border. Bake the pizza until golden brown, 14-18 minutes. Gently sprinkle with goat cheese evenly.
6. Toss the arugula with 2 teaspoons of olive oil, lemon zest and juice, and a pinch of salt and black pepper. Top the pizza with the arugula, slice, and serve.