Method

1. To Make the Pizza Bases 
• Add Flour, Semolina, Yeast, Salt, Sugar to mixer bowl. Using paddle attachment mix for 1 minute to distribute dry ingredients.
• Add Water then Olive Oil. This reduces the Olive Oil clumping in the dry ingredients.
• Fit dough hook. Mix on 1st speed for two minutes, then mix on 2nd speed for two minutes. The dough should be smooth and easy to stretch.
• Turn out onto a lightly oiled surface. (use canola spray).
• Using a scale cut dough into 160 gm pieces. Form into balls.
• Rest covered in lightly oiled clingwrap for 10 minutes to allow the gluten to relax.
• On lightly floured surface, use a rolling pin to roll ball out to 2- 3 mm which should give you a base just over 9 inches.
• Place on lightly floured pizza peel and top with ingredients.
2. To Prepare Tomato Sugo & Topping -

• Gently fry garlic in olive oil for 1 min (medium heat - don't burn garlic).
• Add canned tomatoes, stir. Shred & add basil leaves, stir. Add pepper & sea salt, stir.
• Let sugo boil and then turn down heat and simmer for 20-30minutes.
• Turn off heat, blitz with a hand held blender. Let sauce cool down & refrigerate until pizza bases are ready.
• Pre-heat oven to 240 degrees (C).
• Cut pumpkin into thin wedges (about 1 cm thickness) and place in a bowl and toss pumpkin in olive oil.
• Place pumpkin wedges on a tray with baking paper.
• Mix chilli flakes and cumin seeds in a bowl.
• Using a teaspoon sprinkle cumin & chilli flakes over pumpkin wedges, turnover wedges and sprinkle with cumin and chilli mixture.
• Place in oven for about 15 minutes until just slightly softened.

• Spread tomato sugo over pizza base.
• Cover base with mozzarella. Place cooked pumpkin wedges with cumin & chilli over pizza base.
• Crumble goats cheese evenly over pizza.
• Preheat oven (& stone) or pizza maker or wood fired oven. Cook pizza on a stone in the oven or in pizza maker wood fired oven at 380-400 degrees Celsius.
• Remove when cooked (3-5 minutes).
• Drizzle with lots of maple syrup, to finish.