Roast Pumpkin, Caramelised Onion and Goat's Cheese Pizza

Steps

1. oven to 220°C. Preheat an oven tray or a pizza stone. Line a second tray with baking paper.
2. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for about 15 minutes, until starting to caramelise. Heat a drizzle of oil in a small pot on high heat, cook onions for 5–7 minutes until tender. Add sugar, balsamic vinegar and water and cook a further 1–2 minutes until caramelised, stirring regularly.
3. Lay a sheet of baking paper on bench and place pizza base on top. Mix tomato paste and oil together in a bowl. Spread over base to cover.
4. Sprinkle over mozzarella cheese, roast pumpkin, baby spinach and caramelised onions.
5. Carefully lift up baking paper with pizza on top and place on preheated tray, then carefully slide baking paper away. Cook pizza until the base is crisp and golden around the edges, 12–13 minutes. Remove from oven and crumble over first measure of goat’s cheese (reserving some for salad). Bake for a further 2 minutes and slice into 6 pieces. Season with salt and pepper.
6. Slice pear in half and then thinly slice. Place into a bowl with rocket. Crumble over second measure of goat’s cheese. Drizzle over a little extra-virgin olive oil and white wine vinegar. Toss to combine and sprinkle over walnuts.
7. Divide pizza between plates. Serve rocket and pear salad on the side.