Remove seeds of pumpkin. Chop onion in half. Place these and 2 garlic cloves on a baking tray, brush with olive oil and bake until golden and soft.
Peel and chop sweet potato and red capsicum into bite size bits. Add to baking tray and bake until tender.
Remove all from oven when ready. Turn oven down to 150°C.
Scoop out pumpkin flesh from skin and put in a blender. Put onion flesh and garlic in blender. Add the cup of stock, freshly cracked black pepper and sea salt. Blend until puréed. Spread purée on pizza bases.
Top pizzas with olives, sweet potato and capsicum bits, chopped onion, halved bocconcini balls and fresh basil.
Bake for 10 minutes or until bocconcini melts and just starts to brown.
