Ingredients
1. 900 g orange pumpkin halved and deseeded
2. 1 lg red onion thinly sliced
3. 1 Tbsp olive oil
4. 1 c grated gouda cheese
5. 450 g fresh wholewheat pizza dough
6. 5 c baby spinach leaves
7.2 Tbsp pine nuts, toasted
Method:
1. Heat oven to 180 degrees, coat baking sheet with cooking spray. Put pumpkin flesh side down on prepared pan and roast for 30 minutes. Turn flesh side up and roast until very tender for 25 minutes. When cooled, scrape flesh into bowl and mash.
2. Place pizza stone on rack in centre of oven and increase heat to 280 degrees.
3. Cook onion in oil in large skillet over medium-low heat, stirring, until lightly browned for 20 minutes. Transfer to bowl. Increase heat to medium and coat skillet with cooking spray. Add spinach and cook, stirring, until wilted for 2 to 3 minutes.
4. Flour dough lightly and roll into a 12 inch circle, 1/8 to 1/4 thick, on a piece of parchment. Spread about 1.1/2 cups of the pumpkin over dough. Top with onion and spinach. Slide parchment and pizza onto baking sheet and transfer to oven, sliding parchment directly onto pizza stone. Bake until bottom is golden for 7 minutes. Top with cheese and nuts. Bake until cheese melts for about 1 minute. Cut into 8 slices