Combine flour, yeast and salt in a large bowl. Fold through water and oil until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size

Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead

Turn FUNCTION dial to ROAST setting. Turn TIME dial to 45 minutes. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button.

Place pumpkin on a baking tray lined with baking paper, spray with olive oil and bake until just tender and a little golden. Set aside

Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.

Divide dough into three 220g balls. Roll out one piece of pizza dough to form a 24-26cm disc and place onto a pizza tray. Prick base with a fork or pizza docker making sure edges are done

Divide toppings evenly into three. Top base with a third of the mozzarella, roasted pumpkin and pine nuts. Drizzle with olive oil

When preheating has completed, place pizza into the oven for 15 minutes. Remove pizza onto chopping board. Top with rocket and goats cheese. Drizzle with olive oil

Cut into wedges and serve immediately

Repeat with remaining pizza dough and toppings