FOR THE PESTO

In a blender or food processor pulse the basil, pine nuts, and garlic, until coarsely chopped. With the machine running, slowly add olive oil until the mixture forms a smooth and thick consistency. Transfer the pesto to a large serving bowl and mix in the cheese.

**** if you want a shortcut, you can use store-bought pesto

Preheat to 500 F/260 C

Slice the butternut into very thin slices. Toss with some olive oil and roast on Teflon lined baking sheet for 10-15 minutes to soften slightly.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling into a large rectangle or circle, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a pizza stone or lightly greased or foil-lined cookie sheet. Spread with the pesto and top with mozzarella, butternut slices, salt pepper, and chilli flakes.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted and browned on top. About 10-15 minutes for one pizza on the bottom rack or 15-20 minutes for 2 pizzas on the bottom & middle rack. Dot with some feta candied pecans and garnish with fresh dill. Drizzle with good olive oil just before serving.

MAKES 4 LARGE RECTANGULAR PIZZAS