Pumpkin and Cream Cheese Pizzas with Sundried Tomato Pesto

Steps

1. oven to 220˚C. Line an oven tray with baking paper and preheat another oven tray (for pizzas)
2. Toss pumpkin with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until tender. Once pumpkin is cooked, reduce oven temperature to 200˚C and discard baking paper. Reheat same tray to use for pizza.
3. While pumpkin is cooking, prepare pizza toppings. Thinly slice tomatoes (reserve any bits you can’t slice for the salad); very thinly slice onion. Heat a dry fry-pan on medium heat. Toast seeds until light brown, about 30 seconds. Remove from pan and set aside
4. Lay 3 sheets of baking paper on bench and place a pizza base on top of each. Divide pizza sauce between bases and spread out evenly. Top with cheese, tomatoes and onion. In a bowl, mix pesto and cream cheese together. Evenly dollop over pizzas. Season with salt and pepper. Top with pumpkin.
5. Slice one pizza in half. Carefully lift up baking paper sheets with pizzas on top and slide one and a half pizzas off baking paper and onto preheated trays. Cook pizzas until bases are crisp and golden around the edges, 17–20 minutes. Swap trays halfway during cooking.
6. While pizzas are cooking, prepare salad. Dice tomato and cucumber 1–2cm; very finely dice onion; combine all in a bowl. Toss with a drizzle of extra-virgin olive oil and balsamic vinegar and season with salt and pepper just before serving.
7. Garnish pizzas with parsley, sprinkle over pumpkin seeds and cut each pizza into pieces. Divide between plates and serve tomato cucumber salad on the side.