Salami, Zucchini and Fresh Mozzarella Pizza

Instructions

• 1

  To make the dough, place the flours, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)

• 2

  Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.

• 3

  Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.

• 4

  To make the roasted squash puree, preheat the oven to 400°F. Place the squash in a greased roasting pan. Combine the oil, rosemary and garlic, spoon over the squash and season with salt and pepper. Turn to coat. Roast for 25-30 minutes, or until the squash is light golden and tender. Transfer to a bowl and mash well with a fork.

• 5

  To make the topping, heat a grill or grill pan on medium-high heat. Place the zucchini on a plate. Spoon over 2 tablespoons of the oil and season with salt and pepper. Turn to coat. Cook the zucchini in batches for 2 minutes on each side, or until lightly charred. Set aside to cool.

• 6

  To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

• 7

  Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.

• 8

  Prick the crusts with a fork or pizza docker.

• 9

  Spread the remaining oil over the pizza crusts. Spread with ¼ cup (2½ oz) squash puree.

• 10

  Divide the toppings evenly among the crusts.

• 11

  Select the THIN crust setting.

• 12

  Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.

• 13

  Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4-6 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.

• 14

  Open the lid carefully with oven mitt and transfer the pizza to a cutting board.

• 15

  Repeat with the remaining pizzas.

• 16

  Sprinkle with parmesan, drizzle with extra olive oil and season with salt and pepper. Slice and serve.