Ingredients:

420gms pumpkin cut in 2 cm cubes

450gms whole meal flour

60ml EVOO

70gms tomato paste

200gms cherry tomatoes

250gms light mozzarella cheese

1 cup fresh basil

Method:

Place 500mls water in Tm bowl, add the pumpkin into the simmering basket and insert into bowl. Place the lid and MC on and set 15min / Varoma / speed 1

Remove simmering basket and set aside. Empty the bowl. Add the pumpkin and set to 15 sec / speed 5.

Add the flour, oil, salt into bowl and set 2 mins / dough setting.

Turn into floured surface and combine with hands until smooth and elastic. Cover in plastic wrap and set aside for 10 mins to rest.

Roll out to fit a flat pizza tray that has been oiled with 1 tbls EVOO. Spread the dough with the tomato paste, sprinkle with salt, pepper and oregano. Top with the tomatoes and cheese.

Fold the edge over the filling roughly pleating it.

Bake for 25-30 mins or until crust is golden.

Sprinkle with basil to serve.

Serves 8.

4 points per serve