Sweet potato, pumpkin & feta pizza

Long gone are the days of pizza having to have tomatoes and mozzarella. Nowadays you can get pretty much anything on a pizza, for example, tandoori chicken & thai green curry. You can even buy strange dessert pizzas. I am all for pushing the envelope in cooking, so I am pretty open minded about what should or should not go on a pizza. That said, there are some things that should simply not go there... along with deep fried mars bar and deep fried cupcakes, and I am thinking that rocky road pizzas are one of those things.

But this delicious pizza is all good. The combination of the sweetness of the pumpkin and sweet potato and saltiness of feta create a perfect partnership joined with the textural joys of the softness of the vegetables and crispness of the crust. 

1 small sweet potato (around 200g) 

1 wedge of pumpkin (around 200g) 

1 onion 

50g feta 

pizza dough 

Preheat your oven to 200 degrees C. Peel and dice the pumpkin, sweet potato and onion. Pan fry with a little olive oil on a relatively low heat until the onion has gone transparent and the vegetables have softened. 

Spread the mixture onto the pizza dough and crumble feta on top. Bake for 20 minutes until the crust has crisped and the cheese has browned.