Method:
1 Preheat the oven to 220°C fan-forced. Place an oven tray in the oven to heat.
2 Heat oil in a frying pan over medium heat, cook pumpkin, eggplant, garlic and onion for 4-6 minutes, stir occasionally until light golden. Season with salt and pepper. Transfer the pan to the oven and roast for 8-10 minutes or until tender.
3 For the pizza dough, combine flour, yeast, salt and sugar in a bowl, drizzle in enough warm water (about ½ cup) with 2 tbs olive oil and stir with a flat bladed knife to form dough. Turn onto a lightly-floured surface. Knead until elastic (when you press the top it should bounce back and leave no indentation). Roll the dough out on a sheet of baking paper into a large oval shape. Brush dough with olive oil. Slide the paper onto the hot tray and bake for 8-10 minutes until light golden. Remove from the oven.
4 Spread tomato passata over the base, top with roast vegetables and scatter with cheese. Return to the oven to cook for 4-5 minutes or until the cheese has melted and the dough edges are crispy.
5 Slide the pizza onto a board to serve and scatter with basil leaves and hazelnuts, season with salt and pepper, drizzle with olive oil and cut into slices.