500 gm squash, peeled
2 tbsp olive oil
1 qty pizza dough
200 gm taleggio, thinly sliced
4 tsp thyme leaves
50 gm wild rocket
60 ml (1/4 cup) extra-virgin olive oil
2 cloves of garlic, finely chopped
1 smoked dried chile, crumbled
Australian Gourmet Traveller
Cut pumpkin into 5mm wedges and place in a roasting tray, drizzle with olive oil and season to taste with sea salt and freshly ground black pepper. Roast at 200C for 15 minutes or until tender.
For garlic and chile oil, combine oil, chile and garlic in a small saucepan, place over medium heat and cook for 3-4 minutes or until garlic is golden. Stand until cool.
On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Place a quarter of the taleggio evenly over base, top with a quarter of the pumpkin, scatter with 1 tsp thyme, season to taste, and cook on a preheated pizza stone at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Top with wild rocket, drizzle with garlic and chile oil and serve immediately.