1. Preheat the oven to 220°C.
2. Toss the butternut with the olive oil,
salt and pepper, spread out in a baking
dish and bake for 20 minutes.
3. Combine the pizza ingredients in a
food processor and process briefly.
4. Turn the dough out onto a floured
surface and knead until it becomes
smooth and elastic.
5. Place the dough in a lightly oiled
bowl, cover with a clean dishtowel
and leave to rest for 30 minutes.
6. Once the butternut is done, slide a
heavy baking tray into the middle of
the oven and increase heat to 250°C.
7. Oil two standard lightweight baking
sheets and divide the dough in two.
Roll out each piece of dough into
an oval shape about 40cm long and
20cm wide. Trim the edges to make
a perfect oval if you like. Then cut a
small indent out of each end.
8. Place each base onto a baking sheet
and brush with olive oil. Arrange the
butternut onto each base, dot with
labneh or feta and sprinkle over the
chilli. Fold the edges over the filling
and 'tie' or fold over the two pieces
on each end to make bow shapes.
9. Place the baking sheet onto the
heavy baking tray and bake for
10?15 minutes or until the pizza is
crisp and golden brown. [Repeat
with the second one.]
10. Drizzle pomegranate molasses over
the pizzas, top with the rocket and
*A Lebanese yogurt cheese.
**Pomegranate molasses is a thick,
sweet-sour syrup made by reducing
the juice of pomegranates. Its flavour is
often likened to tamarind.
Makes 2 X 30cm-long oval pizzas.