Mix instant dry yeast with lukewarm water and let stand.

Combine flour and salt.

Add the olive oil and water-yeast mixture.

Work the dough for about 10 minutes, until soft.

Place dough in a dry bowl, cover with a clean cloth, and leave in a warm room for an hour to rise.

Once the dough has lifted, spread it very thinly on baking paper.

Preheat the oven to 500F or the highest temperature possible.

Place a pizza stone in a cold oven or line a baking sheet with parchment paper.

Place a baking tray on the bottom level of the oven to preheat.

In a small bowl, whisk together Greek yoghurt, cream, salt, pepper, and nutmeg.

Cut the squash into thin slices and remove the peel.

Slice the red onions thinly.

Spread the yogurt mixture on the dough, leaving a small border.

Scatter the onions on top, then the squash. Season with salt and pepper.

Slide the rolled-out pastry dough onto the preheated pizza stone/baking tray.

Place the baking tray at the bottom level of the oven.

If using parchment paper, remove it after 3-4 minutes of baking to prevent burning.

Bake for 15 minutes, or until the edges are golden and the bottom is crisp.

Set on grill for a couple of minutes.

Remove from the oven and top with arugula leaves and some olive oil.

Serve immediately.