Pumpkin crust pizza with smoked mozzarella and basil
420g (1 1⁄2 cups) mashed pumpkin
450g (3 cups) wholemeal self-raising flour, plus extra to dust
60ml (1⁄4 cup) extra-virgin olive oil, plus extra to drizzle
70g (1⁄4 cup) tomato paste
200g heirloom or mixed tomatoes, large, halved
250g smoked cheese, preferably smoked mozzarella, thinly sliced
1 cup fresh basil leaves
Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
Place pumpkin, flour and oil in a food processor. Season with salt. Process well until a dough starts to form. Turn on to a well-floured surface and knead for 2 minutes until smooth and elastic. Cover in plastic wrap and set aside for 10 minutes to rest.
Roll out dough to a 40cm disc. Transfer to a prepared tray. Spread the dough with the tomato paste, leaving a 6cm border. Top with the tomatoes and season well. Top with cheese slices, placing them 2cm apart.
Fold edge over the filling, roughly pleating. Bake for 25–30 minutes or until the base is cooked through and the crust is golden.
To serve, drizzle with extra olive oil and sprinkle with basil.