It might not be obvious, but one bite and you'll understand that pumpkin and pizza make for some kind of sweet and savoury perfection. Earthy with rosemary, we've balanced all that caramel-like pumpkin flavour with just the right amount of tang by adding a bit of goat's cheese. We think chilli is the business here, but you can omit if you don't agree.
Preheat oven to 220°C fan-forced. Peel and slice pumpkin into thin slices. Peel and thinly slice eschalot. Pick rosemary leaves from their stems and finely chop. Peel and crush garlic.
Place pumpkin, eschalot, rosemary and garlic in a bowl with 20ml (1 tablespoon) olive oil, ¼ teaspoon salt flakes and a good crack of black pepper and toss to coat.
Place tomato paste in a small bowl and season with salt and pepper.
Spread tomato mixture evenly over pizza base and sprinkle with mozzarella. Top with pumpkin mixture, making sure not to overlap the pumpkin too much. Sprinkle with chilli flakes and dot with goat's cheese. Bake for 25 minutes or until pumpkin is tender and base is crispy. While pizza is cooking, continue with step 5.
Finely slice apple. Place red wine vinegar, remaining olive oil and a sprinkle of salt and pepper in a bowl and mix to combine. In the final 5 minutes of pizza cooking time, toss apple, salad leaves and dressing together.
Allow pizza to rest for 3–4 minutes before slicing. Serve with salad on the side.