Roast Pumpkin and Bacon Pizza with Salad

Steps

1. oven to 220°C. Preheat an oven tray. Line a second oven tray with baking paper.
2. Toss pumpkin on prepared tray (with baking paper) with a drizzle of olive oil and season with salt and pepper. Roast for about 10 minutes, or until tender.
3. Lay two sheets of baking paper on the bench and place pizza bases on top. In a small bowl, combine tomato paste and olive oil. Divide tomato mixture between bases and spread to cover.
4. Sprinkle cheese and bacon mince over bases. Using a teaspoon, scoop chunks of cream cheese (approx. 1cm) and dollop over pizzas. Slice first measure of onion in half, then thinly slice. Scatter over roasted pumpkin and red onion (if using). Discard baking paper from tray used to roast pumpkin.
5. Carefully lift up baking paper with pizzas on top and place on preheated tray, and hot tray used to roast the pumpkin. Carefully slide baking paper away. Cook pizzas until bases are crisp and golden around the edges, about 12 minutes. Swap trays halfway to ensure even cooking. Season with salt and pepper.
6. While pizzas are cooking, make the salad. Dice tomato and cucumber 1–2 cm; finely slice second measure of onion. Place all into a bowl and toss with a drizzle of balsamic vinegar and olive oil just before serving. Season with salt and pepper.
7. Slice pizzas and divide between plates. Serve salad on the side.