1 cup SR flour.
1 cup Plain flour.
Pinch of salt.
1 sachet of dry granulated yeast.
3 tbsp Tomato Paste.
150g Mozzarella Cheese.
150g Fetta Cheese.
250g Jap or Kent Pumpkin (shredded or sliced very thinly).
2 shallots.
2 tbsp Pine Nuts (Roasted).
Ground Cumin seeds.

Dissolve yeast in 1 cup of warm water and mix in with the flour and salt in the base of the baking dish using a nylon spoon.
Add enough extra warm water, if necessary to make the mixture spreadable.
Spread evenly over the base of the pan and top with tomato paste.
Add a layer of mozzarella cheese, then the shredded pumpkin, crumbled fetta cheese and roasted pine nuts.
Using scissors, finely chop the shallots over the top of the pizza.
Sprinkle the top of the pizza with the ground Cumin seeds.
Cook on a medium heat with the vent open until the lid is touch hot then turn the heat down to medium-low (quarter heat on the dial) and continue cooking.
Cooking time 20-25 minutes.

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