Roast Pumpkin and Cream Cheese Pizzas with Salad

Steps

1. oven to 220oC. Line an oven tray with baking paper. Preheat a second oven tray. Alternatively preheat two pizza stones (if you have them).
2. Toss pumpkin with a drizzle of oil on tray prepared with baking paper and season with salt. Roast for 12 minutes, until just tender. Lay two sheets of baking paper on the bench and place pizza bases on top.
3. Spread pizza sauce over each base and evenly top with cheese, first measure of cherry tomatoes, first measure of onion (if using) and roasted pumpkin. Finely slice spring onion, add to a small bowl with cream cheese and mix until well combined. Use a teaspoon to evenly dollop over pizzas.
4. Carefully lift baking paper with pizzas on top and place on preheated tray and tray used to cook the pumpkin, then gently slide baking paper away (use a fish slice to help with this).
5. Cook pizzas for 10–12 minutes, until bases are crispy and golden around the edges. Swap position of trays halfway to ensure even cooking. While pizzas are cooking, prepare salad.
6. Mix oil, sugar and vinegar together in a large bowl. Cut base off lettuce, separate leaves and rinse; cut cherry tomatoes in half; thinly slice cucumber and second measure of onion (if using). Add all to bowl with dressing, toss to combine and season. Slice pizzas into 6-8 pieces and season.
7. divide roast pumpkin and cream cheese pizzas and salad between plates.