This pizza is great fresh out of the oven and just as good cold the next day.
Makes two medium pizzas.
Heat the oven to 180C / 360F.
Peel the sweet potato and remove the skin and seeds from the pumpkin. Cut the potato, sweet potato and pumpkin into small (1/2 inch) pieces. Coat the vegetable, garlic and rosemary with oil and season with salt.
Bake the vegetables on a tray for about 45 minutes (until they cooked).
Just before the roast vegetables are cooked roll out your pizzas and place them on trays or pizza stones. Finely slice the sun-dried tomatoes.
Remove the vegetables from the oven. Take out the garlic flesh and spread it over the pizza bases with a little olive oil. Place the vegetables and sundried tomatoes on top.
Bake the pizza for 10 minutes – until it starts to go a little golden around the edges. Season with pepper and serve.