Pesto & Roasted Pumpkin, Tomato Flat Bread

Instructions

1. Preheat oven to 180ºC (350ºC). 

2. Chop pumpkin into small 2cm cubes and place in a small oven roasting pan. Drizzle over oil and toss to coat well. 

3. Transfer to oven and roast for 20-25 minutes or until pumpkin is just tender. 

4. Remove from oven, give them a stir and set aside. 

5. Leave the oven on. 

6. In a large mixing bowl, add flour. Whisk through yeast and salt. Make a well in the centre. 

7. Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid. Mixing until a soft dough forms. You may want to use your hands for this step! 

8. On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approx. 10-20 seconds of light kneading. 

9. Form dough into a smooth ball on floured surface and cover with a clean tablecloth. Allow to rest for 10 minutes. 

10. In a large cast iron skillet or fry pan, drizzle enough olive oil to create a light coating on the base of the pan. Begin to warm pan over a low heat. 

11. Lightly dust a rolling pin with flour. Roll out dough to a 1cm-2cm thick round or large enough to fit perfectly into your fry pan. 

12. Increase heat of pan to high. Once hot, place dough round into pan and cook for 30-40 seconds or until air bubbles begin to appear under the dough. 

13. Carefully flip over and cook for a further 20-30 seconds until golden and cooked through. Turn off heat and carefully remove bread from the pan and place on a large pizza tray or large flat oven tray. 

14. Spread over pesto, adding more or less if desired. 

15. Add sliced tomato. 

16. Scatter over roasted pumpkin. 

17. Transfer flat bread to the oven and bake for 10-15 minutes or until the tomatoes just begin to soften and the bread is warmed through. 

18. Remove from oven and top with fresh rocket leaves. 

19. Slice into desired sized pieces.