For Dec from our story, Saturday is extra-special, as that’s when he sees his dad, Alan. After a kick-about in the park, they've got a long-running tradition: it’s back to Alan’s to cook up their favourite meal, homemade pizza (Alan’s got a signature way with the sauce, using butternut squash instead of tomato). Serving suggestion? On the sofa, in front of the telly, watching their favourite comedy classics.
- Put the yeast in a bowl with 150ml (5 1/4fl oz) warm water and the oil, and set aside to dissolve.
- Put the flour, sugar and 1/2 tsp salt in another bowl, make a well and pour in the yeast. Mix, turn out and knead on a floured surface for 5 minutes. Put in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
- Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C and put a large baking tray inside.
- To make the purée, toss the squash in 2 tbsp oil; season. Put on the hot tray and roast for 25-30 minutes, until soft. In a food processor, blitz until smooth. Leave to cool.
- Turn up the oven to gas 9, 240°C, fan 220°C. Halve the dough. On a floured surface, roll out both halves into 30cm circles. Transfer to 2 baking sheets dusted with semolina. Spread each base with purée and top with the salami, mozzarella and tomatoes.
- Bake the pizzas for 12-14 minutes. To serve, drizzle with the oil and top with the basil.
For a rounder pizza base, keep the rolling pin horizontal when rolling out, turning the base regularly.
Use a handful of leftover basil to make pesto – blend in a food processor with a glug of olive oil, a tablespoon of pinenuts and a handful of grated Parmesan.