Ingredients
Pizza dough
Method
1.Combine yeast, salt and flour in a large bowl; make a well in the centre. Stir in the water and 2 tablespoons of the oil until mixed well. Knead dough on a floured surface 5 minutes or until smooth and elastic. Place dough in an oiled bowl; cover with plastic wrap. Stand 30 minutes or until doubled in size.
2.Heat remaining oil in a large frying pan over medium-high heat; cook onion and garlic, stirring occasionally, 5 minutes. Reduce heat to low; cook, stirring occasionally, 20 minutes or until onion is light golden. Cool.
3.Preheat oven to 220°C/425°F. Oil two 30cm (12-inch) pizza trays.
4.Divide dough in half, roll each half into a 25cm round; place on tray. Spread onion mixture between pizza bases; top with kumara, slightly overlapping slices, sprinkle with pepitas.
5.Bake pizzas 15 minutes, swapping trays halfway through cooking time, or until crust is golden. Serve topped with chilli, cheese and rocket.
Use a mandoline or V-slicer to easily cut the kumara into thin slices.
Note
