Pumpkin and blue cheese pizza

25g (1oz) fresh yeast
½tsp sugar
250ml (9fl oz) warm water
2tsp sea salt
3tbsp olive oil
500g (1lb 2oz) strong bread flour
½ Hokkaido pumpkin
1 red onion
500g (1lb 2oz) roquefort

Crumble the yeast into a jug, add the sugar and 100ml of the water. Stir and leave for 10 minutes.

Place the flour and salt in a bowl and make a well in the centre. Stir in the yeast mixture and add more water until a dough starts to form.

Transfer to a floured surface and knead for 10 minutes until elastic. Place in a bowl, cover with cling film and leave to rise for 1 hour.

Deseed, peel and thinly slice the pumpkin, slice the onion and set aside. Crumble the cheese into a bowl.

Preheat the oven to 220°C/gas 7. When the dough has proven, divide into 4 pieces, roll into ovals, place on a baking sheet and leave for 20 minutes.

Divide the pumpkin slices and red onion between the pizzas. Add the crumbled cheese, drizzle with the olive oil and bake for 20 minutes until golden brown.

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