Surprisingly, a staple from our pizza topping ingredients has not featured in a post: pumpkin. Variations on the pumpkin theme start with wedges of the darkest butternut or jap pumpkin on offer, cleaved into 5 millimetre-thick slices, tossed with oil and perhaps a teaspoon each of fennel seeds and chilli flakes, then roasted for 20 or so minutes in a single layer on paper lined trays at 200ºC until the edges start to caramelise. Flip onto a partly cooked pizza base that has had a light sprinkling of grated mozzarella. Drew inspiration this week from Roast pumpkin and chorizo pizzas and Chorizo, Pumpkin, Rocket and Chili Pizza, and scattered a handful each of walnut pieces and hand torn kalamata olives, a chorizo sliced into disks and also partly cooked alongside the pumpkin, and a thinly sliced green onion before dotting with a dozen small bocconcini. Dolloped teaspoonfuls of the last of the chilli chutney between the bocconcini before baking for another 20 minutes until crisp and bubbling.