Pumpkin pizza with chicken breast

Ingredients for 4 servings:

• 350 g Flour Type 405
• 2 tsp salt
• 1 tsp dry yeast
• 3 tbsp olive oil
• 500 g Hokkaido pumpkin(s)
• 150 ml water, lukewarm
• 200 g mozzarella, finely chopped
• 1 large onion(s), finely chopped
• 250 g chicken breast fillet(s)
• 3 tbsp olives, black, pitted
• 2 tbsp capers
• some olive oil for drizzling

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

Dice the pumpkin and cook in salted water for about 7 minutes until soft. Drain the water and puree the pumpkin. Cook the chicken breast fillet in salted water for 10 minutes. Mix the flour, salt, and dry yeast in a bowl. Add the olive oil and half of the pumpkin puree. Add enough lukewarm water to make bread dough. Knead until the dough is nice and smooth and elastic. Roll out on a floured surface into a circle with a diameter of about 38 cm and place on a baking sheet. Spread half of the mozzarella around the edge of the dough and roll the dough inwards over the cheese to form a bulge all around. Cover the pizza base with a damp cloth and let it rise in a warm, draft-free place for about 40 minutes. Preheat the oven to 220°C. Spread the remaining pumpkin puree over the pizza base. Spread the remaining ingredients evenly over it and drizzle with a little olive oil to finish. Bake in the preheated oven for approximately 20-25 minutes, until the edges are golden brown. Serve the pizza immediately while it’s hot. Serve with a mixed salad.