Steps for Pumpkin Pizza

• Clean and slice the pumpkin. For this recipe, I used butternut squash, naturally very sweet and flavorful, but delica pumpkin will also work well.
  You can cook the pumpkin as indicated in the recipe here, as we will need the cooked pumpkin pulp.

  

• In a stand mixer, fit the dough hook and pour in the flour, dry yeast (in this case add a teaspoon of sugar) or fresh yeast crumbled into small pieces, and water. Once the dough begins to take shape, add the cooked pumpkin pulp.

  Now we can add the salt, and finally the oil. Let the stand mixer work until the dough clings to the hook, almost fully kneaded.

  Transfer the mixture directly into a greased bowl, cover with a cloth, and let it rise for about 4 hours.

  The dough should now have doubled in size. Pour it onto a floured surface and give it two folds with oiled hands. Let it rise for another 30 minutes, covered.

  Directly on the baking tray covered with parchment paper, divide the dough into two parts with a bench scraper and shape them into flat, elongated forms, like two panuozzi. Cover and let rise for another 30 minutes.

  We can now bake in a preheated oven (static) at 428°F for about 20 minutes.

  

• Once baked, remove from the oven and let it cool slightly. Carefully, with a bread knife, cut them in half and fill them with the provola cheese pieces. Return them to the hot oven for 5 minutes, allowing the provola to melt.

  At this point, remove from the oven and fill with prosciutto crudo, arugula, and a drizzle of olive oil.