Pumpkin and Chorizo Pizza | Blogs | Outback Barbecues

Ingredients

• 250g ‘00’ flour
• 1 teaspoon instant dried yeast
• ½ teaspoon salt
• Large pinch caster sugar
• 160ml water
• Polenta, for coating the base of the dough
• ½ butternut squash, peeled into ribbons with a vegetable peeler
• 1 red onion, finely sliced
• 2 chorizo sausages, sliced
• 2 handfuls grated mozzarella
• 2 teaspoons chilli flakes
• Basil leaves, to garnish
• Olive oil, to garnish