Cream Cheese and Pumpkin with Sundried Tomato Pesto Pizzas

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat a second oven tray. Toss pumpkin with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 12-15 minutes, until tender. Once pumpkin is cooked, transfer to a plate and discard baking paper. Return empty tray to oven to keep warm.
2. While pumpkin is cooking, prepare pizza toppings. Thinly slice tomatoes and very thinly slice first measure of onion. Cut one pizza base in half. Lay 2 sheets of baking paper on a bench and place 1½ pizza bases on top of each sheet. In a small bowl, mix tomato paste, oil and sweet chilli sauce. Evenly spread sauce over bases.
3. Top with grated cheese, tomato and onion. In a small bowl, combine pesto and cream cheese. Use a teaspoon to dollop cream cheese mixture evenly over pizzas. Season with salt and pepper and top with roasted pumpkin.
4. Carefully lift baking paper sheets with pizza bases on top and slide one and a half pizzas onto each preheated tray. Cook until base is crisp and golden around the edges, about 13-15 minutes. Swap trays halfway to ensure even cooking.
5. While pizzas are cooking, prepare the salad. Dice tomato and cucumber 1cm; very finely dice remaining onion; peel and grate carrot. Place salad veggies in a bowl with a drizzle of extra-virgin olive oil and balsamic vinegar. Toss to combine and season with salt and pepper.
6. To serve, cut pizzas into wedges and divide between plates. Serve tomato cucumber salad on the side.