Per Serving (283g) Calories 581, Fat 23g, Saturates 2.7g, Sugars 20g, Salt 1.8g
Make the dough by mixing the water, yeast and sugar together. Set aside for a few minutes until foamy. Measure the flour into a large bowl and mix in the salt. Make a well in the centre and pour in the oil and the yeast mixture. Mix well to combine before bringing together, into a ball, with your hands
Transfer to a floured surface and knead for around 7 minutes, or until smooth and elastic. Coat the dough lightly with oil, return it to the bowl, cover with cling film and set aside, in a warm place, to rise for around an hour, or until doubled in size.
Place the cubed sweet potato in a pan, with a large pinch of salt. Cover with water, bring to a simmer and cook until tender. When cooked, drain really well and then mash until smooth. Stir through the thyme, crushed garlic and butter, and season to taste with salt and pepper. Set aside to cool.
Heat a griddle pan and season the squash slices with salt and pepper. Drizzle each slice with a little oil and arrange them on the griddle. Cook for a few minutes on each side until tender.
Place the kale in a colander and pour over a kettle full of boiling water to blanch it. Drain on a clean tea towel to remove excess water.
Preheat oven to 200°C/400°F/Gas 6 and line a baking sheet with parchment paper and a dusting of flour and cornmeal. Remove the risen dough from the bowl and place on a worktop dusted with flour and cornmeal. Knock the air out of the dough and roll out to a large rectangle or circle shape.
Gently transfer the base onto a baking tray and spread the sweet potato mash over the top. Arrange the rest of the toppings over the mash and drizzle with olive oil. Transfer to the oven to bake for 20 minutes until risen and golden. Drizzle with a little more olive oil before serving.