Steps for Pumpkin Pizza

• Clean and slice the pumpkin. For this recipe, I used butternut squash, naturally very sweet and fragrant, but Delica pumpkin will also do fine.
  You can cook the pumpkin as indicated in the recipe here, since we will need cooked pumpkin pulp.

  

• In a stand mixer, attach the dough hook and pour in the flour, dry yeast (in this case add a teaspoon of sugar) or fresh yeast in small pieces, and the water. Once the dough starts to come together, add the cooked pumpkin pulp.

  Now, we can add the salt, and lastly the oil. Let the mixer work until the dough clings to the hook, meaning it is almost fully kneaded.

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

  At this point, the dough will have doubled in volume. Place it on a floured surface and give it two folds with oiled hands. Let rise for another 30 minutes, covered.

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

  We can now bake in a preheated (static) oven at 430°F for about 20 minutes.

  

• Once cooked, take it out of the oven and let it cool slightly. Carefully, with a bread knife, cut them in half and fill them with the provolone cheese pieces. Put back in the hot oven for 5 minutes, to allow the provolone to melt.

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