Pumpkin and Caramelised Onion Pizza with Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat one oven tray (or pizza stone if you have one).
2. Toss pumpkin with a drizzle of oil on lined tray. Season and roast for 15 minutes. Remove pumpkin and paper from tray and return empty tray to oven. Heat a drizzle of oil in a pot on high heat. Cook onion for 5–7 minutes. Add sugar, vinegar and water and cook for 1–2 minutes until caramelised.
3. Lay two sheets of baking paper on bench and place pizza bases on top. Divide pizza sauce between bases and spread to cover.
4. Sprinkle mozzarella cheese evenly over bases, then top with first measure of spinach, caramelised onions and roasted pumpkin. Crumble over feta cheese and season with salt and pepper.
5. Carefully lift up baking paper with pizzas on top, place on preheated trays (or stones) then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas until the base is crisp and golden around the edges, about 12 minutes. Swap trays halfway to ensure even cooking.
6. While pizzas are cooking, prepare salad. Roughly chop remaining spinach leaves; remove skin off oranges using a knife and cut into segments (reserve juice). Place both in a bowl, drizzle with a little extra-virgin olive oil and squeeze over reserved orange juice. Sprinkle over basil.
7. Slice each pizza into 6–8 pieces and divide between plates. Serve orange, spinach and basil salad on the side.