[Takeaway] NZ Roast Pumpkin & Chorizo Pizza

• Place peeled pumpkin pieces and onion on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Transfer to a plate. • Return frying pan to low heat with a drizzle of olive oil. Add tomato paste and Nan's special seasoning and cook until fragrant, 1 minute. • Add the water, brown sugar and butter and stir until combined, 1-2 minutes.

• Lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Spread tomato sauce evenly across bases using the back of a spoon. • Top with chorizo, pumpkin and onion, then sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and golden, 15-20 minutes. • Meanwhile, to a small microwave-safe bowl, add chilli, the white wine vinegar and honey and microwave in 10 second bursts, until warmed through.