Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Apple Sauce	tbsp
Prosciutto Ham	g
Hokkaido Pumpkin	g
Sprigs of Fresh Thyme
Buffalo Mozzarella	g
Honey	tsp
Olive Oil
Salt & Pepper to taste

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230ºC and place the pizza stone inside. Wash the pumpkin, pat dry, remove the seeds and cut into strips with a peeler. Wash the thyme, shake dry and pluck off the leaves. Pluck the mozzarella into small pieces.
6. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with applesauce, mozzarella, ham, pumpkin, and thyme leaves, drizzle with olive oil.
7. Place the dough in the oven and bake for about 15-18 minutes.
8. Drizzle the pizza with honey and more thyme before serving.

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