Cream Cheese and Pumpkin Pizzas with Sundried Tomato Pesto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper and preheat another oven tray (for pizzas). Toss pumpkin with a drizzle of olive oil on prepared tray. Season 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.
2. While pumpkin is cooking, prepare pizza toppings. Thinly slice tomatoes (reserve any bits you can’t slice for the salad); very thinly slice first measure of onion. Heat a dry, fry-pan on medium heat. Toast pumpkin seeds until light brown, about 30 seconds. Remove from pan and set aside.
3. Cut one pizza base in half. Lay two sheets of baking paper on bench and place one and a half pizza bases on top. Divide pizza sauce between bases and spread out. Top with cheese, tomato and onion. In a bowl, mix pesto and cream cheese together. Dollop over pizzas. Season and top with roasted pumpkin.
4. Carefully lift baking paper with pizzas on top and place on preheated tray then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas for 17-20 minutes, until the base is crisp and golden around the edges. Swap trays halfway to ensure even cooking.
5. While pizzas are cooking, prepare salad. Dice tomato and cucumber 1-2cm; very finely dice second measure of onion (if using); combine all in a bowl. Toss with a drizzle of extra-virgin olive oil and balsamic vinegar and season just before serving.
6. To serve, sprinkle over pumpkin seeds and cut into slices. Divide between plates and serve tomato cucumber salad on the side.