Pumpkin pizza with olives and bocconcini

Ingredients

• 600 g ripe pumpkin, peeled, seeded and cut into 1.5–2 cm pieces
• ½ cup (125 ml) extra virgin olive oil
• Sea salt and freshly ground black pepper
• ¼ cup (60 ml) verjuice
• 500 g fresh bocconcini or fior di latte, cut into 2 cm pieces
• 60 g pitted kalamata olives
• flat-leaf parsley leaves, to serve
• 15 g fresh yeast or 2 teaspoons dried yeast
• ½ teaspoon white sugar, if needed
• 1¼ cups (310 ml) lukewarm wate
• 500 g unbleached strong plain flour, plus extra for dusting
• 2 tablespoons whole milk powder
• ¼ cup (60 ml) extra virgin olive oil, plus extra for greasing
• polenta, for dusting