Winter Vegetable Pizza - cooking recipe

Ingredients

2 tbsp extra virgin olive oil, plus additional, for drizzling
1 clove garlic, peeled and crushed
1 1/2 cups tomato puree
None None Flaky sea salt
1 tsp dried oregano
2 lbs butternut squash, peeled, seeded and cubed
1 head broccoli, trimmed and cut into small florets
3 medium red onions, thickly sliced
1 None red pepper, seeded and diced
None None Fine semolina, for shaping and baking
1 lb pizza dough
1 1/2 cups grated mozzarella cheese
1 cup loosely packed basil leaves
None None Shaved Parmesan cheese, to serve

Preparation

Heat the oil in a medium saucepan on medium heat. Cook the garlic 1 min until fragrant. Add the tomato puree. Season with a few pinches of sea salt and oregano. Bring to a simmer. Reduce heat to low; simmer, stirring from time to time, for 25 mins, until rich and thick.
Preheat the oven to 400\u00b0F.
Place the vegetables in a large baking pan lined with parchment paper. Drizzle with oil, season with sea salt and grind over black pepper to taste. Toss gently. Roast for 30 mins, turning once or twice, or until lightly golden and just tender. Set aside.
Increase oven temperature to 450\u00b0F. Heat a pizza stone in the oven for 45 mins, then lower the temperature to 425\u00b0F. Sprinkle a baking pan with semolina. Divide the dough into 3 portions and, working with one piece of dough at a time (keep the rest of the dough sprinkled with semolina and covered), roll and shape it into an oval on the baking pan.
Layer dough with one third each of the mozzarella cheese, sauce, vegetables and basil. Season. Drizzle lightly with oil.
Slide the pizza onto the hot pizza stone. Bake for about 10 mins until the dough is golden and the cheese melted. Shave a little Parmesan cheese over the top and cut with pizza wheel to serve.
Prepare the second pizza in the same way while the first one is cooking, and the last one while the second pizza is cooking.