Roasted Pumpkin and Spinach Pizza with Pink Pickles and Mexican Peanuts

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat a second oven tray or alternatively use a pizza stone (if you have one).
2. Toss pumpkin, onion, Mexican spice mix and maple syrup/ honey with a drizzle of oil on first tray and season with salt and pepper. Roast for 12–15 minutes, until soft and slightly caramelised. Add spinach and spring onion and toss through until slightly wilted.
3. Lightly drain excess liquid from tomatoes and place in a bowl with garlic and a drizzle of olive oil. Season well with salt and pepper and break up any larger tomato pieces with a fork.
4. Lay a sheet of baking paper on bench and place pizza base on top. Spread tomato mixture over base and evenly sprinkle with pumpkin, onion and spinach. Top with grated cheese and season with salt and pepper.
5. Carefully lift up baking paper with pizza on and place onto preheated tray (or stone) and cook until the base is crisp and golden around the edges, 8–10 minutes. While pizza cooks, combine sour cream, coriander, lemon zest and juice in a bowl and whisk until smooth.
6. sprinkle pink pickles and Mexican spicy peanuts (if using) over pizza and drizzle with coriander sour cream. Cut into 8 pieces and divide between each plate. Garnish with coriander.