Mix the flour with the yeast, sugar and salt.
Stir the oil into 140 ml of warm water, then stir it into the flour to form a dough.
Knead on a lightly oiled surface for 10 minutes or until smooth and elastic.
Leave the dough to rest covered with oiled clingfilm for 1-2 hours until doubled in size.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7 and put a baking tray in to heat.
Knead the dough for 2 minutes then roll out into a circle and transfer to a sheet of oiled baking parchment.
Spread the base with Gorgonzola and leave to rise for 30 minutes.
Meanwhile, steam the squash for 8 minutes or until tender to the point of a knife.
Arrange the squash on top of the pizza and drizzle with honey.
Use the baking parchment to transfer the pizza to the preheated baking tray and bake in the oven for 12 - 15 minutes.
The pizza is ready when the base is cooked through underneath and the cheese is bubbling in the centre.
Top the pizza with walnuts and rocket, then drizzle over a little walnut oil and sprinkle with black pepper.