100 g peeled and seeded pumpkin, diced into 1 cm cubes
1 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 ball pizza dough
⅓ cup tomato sauce
¼ eggplant, thinly sliced into 5 rounds
½ small zucchini, sliced lengthways into ribbons
1 button mushroom, sliced
¼ red capsicum, thinly sliced
4 pitted kalamata olives, thinly sliced
30 g mozzarella, torn into bite-sized pieces
12 baby spinach leaves
50 g Greek-style feta, crumbled
1 Tbsp pine nuts, toasted
1 bottle caramelised balsamic vinegar, to drizzle
- Preheat oven to 240°C. Line an oven tray with baking paper. Put pumpkin and oil on prepared tray, toss to coat, then season. Cook for 8 minutes or until pumpkin is just starting to soften but still slightly firm, then set aside.
- Meanwhile, roll out dough.
- Spread sauce over dough round, leaving a 1cm border. Arrange eggplant and zucchini ribbons in a single layer followed by mushroom, capsicum, olive, pumpkin and mozzarella.
- Bake for 15 minutes or until cheese has melted and pizza dough edge is golden and crisp. Top with spinach and set aside for 1 minute to allow spinach to wilt. Top with feta, pine nuts and a drizzle of caramelised balsamic vinegar. Serve.