Ingredients

• 2/3 cup lukewarm water
• 1 teaspoon CSR Caster Sugar
• 1 teaspoon (about 1/2 sachet) Tandaco Active Dry Yeast
• 1 1/2 cups Coles Brand Plain Flour, plus extra for dusting
• 3/4 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 370g Kent pumpkin, seeds removed, sliced into 3cm wedges, cut in half
• Olive oil, for drizzling
• 80g baby rocket
• 1/4 cup Coles Brand Australian Parmesan Cheese Shredded
• 1 teaspoon Coles Brand Dried Thyme
• 2 teaspoons Coles Brand Dijon Mustard
• 2 tablespoons Coles Brand Red Wine Vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 x 400g can Coles Brand Italian Diced Tomatoes
• 3 cloves garlic, crushed
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1/2 cup Coles Brand Australian Parmesan Cheese Shredded
• 1/2 cup Coles Brand Australian Mozzarella Cheese Shredded
• 6 thin slices Primo Prosciutto, from the deli
• 20g baby rocket

Method

• Step 1 To make the dough, mix the water, sugar, and yeast in a liquid measuring cup. Set aside for 5 mins, or until a foam forms on the top of the mixture.
• Step 2 In a food processor, blend the flour and salt together. Pour in the yeast mixture and oil, and blend briefly until a dough forms, about 10 secs. Transfer the dough to a lightly floured work surface and knead for 2 mins, or until it becomes smooth and elastic. The dough will be tacky but will for under release cleanly from your hands.
• Step 3 Place the dough on a floured baking tray and dust the top with flour. Cover with plastic wrap and set aside in a warm place for 45 mins to 1 hr, or until doubled in size.
• Step 4 Meanwhile for the salad, preheat the oven to 280°C or 260°C fan, or as high as possible. Line a large oven tray with baking paper. Drizzle with a little oil. Arrange the pumpkin wedges in a single layer on the tray, drizzle over some more oil and rub over the pumpkin. Season with salt and pepper. Roast for 10-12 mins, or until golden and quite soft, but holding its shape. Allow to cool. Position oven rack in the lower part of the oven.
• Step 5 For the dressing, combine the thyme, mustard and vinegar together in a small bowl. Whisk in the oil until well combined. Season with salt and pepper.
• Step 6 For the pizza, place the tomatoes in clean food processor and blend briefly with the garlic and oil. Season with salt and pepper.
• Step 7 Lightly brush a heavy large baking tray with oil. Stretch the dough out onto the prepared baking tray to about a 37 x 29cm rectangle.
• Step 8 Spread the tomato sauce evenly over the dough. Sprinkle over the cheeses. Season with salt and pepper. Bake the pizza for about 10 mins, or until the crust is crisp and golden brown. Arrange the prosciutto over the pizza, and then scatter over the 20g rocket.
• Step 9 To finish the salad, combine the rocket and pumpkin in a bowl. Add dressing to coat, and finish with parmesan cheese. Serve with pizza.