Boerewors stuffed crust butternut and basil pizza

South African 35 Mins Prep · 30 Mins Cook

1. Preheat the oven to its highest temperature (at least 230°C, gas mark 8). Place a large baking sheet on the top shelf.
2. Thinly slice the butternut and place on the baking tray. Drizzle with 2 tbsp of olive oil and season with 1/2 tsp of salt. Roast for 15-20 minutes until the butternut is tender then remove from the oven.
3. Combine the yeast and 3 tablespoons of lukewarm water in a bowl.
4. Combine the '00' flour (or bread flour), 1 tsp of salt, 1 tbsp of oil and yeast mixture and the remaining water in the bowl of a mixer fitted with a dough hook. Knead the dough for 4-5 minutes in the mixer (or 8-10 minutes by hand) until the dough is completely smooth and bounces back when poked.
5. Place the dough in a large bowl dusted with flour. Cover with a damp cloth then place in a warm area for approx. 1 hour or until the dough has doubled in size. Remove the dough from the bowl and knock it down to release all the air bubbles. It is now ready to be shaped, but at this point you can keep it covered in the refrigerator until needed or freeze the dough for another time.
6. Divide the dough into 2 pieces (depending on how big a pizza you want) and allow it rest to for 5 minutes then roll each piece out thinly on a lightly floured surface.
7. Place the uncooked boerewors in a circle 3cm from the edge then fold the dough inwards over the boerewors, covering it. Using a fork to press down the edge to seal the dough tightly around the boerewors.
8. Place the tomatoes, the oregano and rest of the salt into a blender and blitz until smooth.
9. To assemble the pizzas, grate the mozzarella and Parmesan. Spread the tomato base in the centre of each pizza, top with the cheeses and layer the roasted butternut over. Bake for 25-30 minutes until the cheese has melted, and the crust is golden brown.
10. Top with the fresh basil and pesto and serve.

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