- Preheat oven to 220°C/200°C fan-forced. Heat a char-gill or barbecue. Brush pumpkin, eggplant and zucchini with oil and char-grill until tender. The cooking times will vary for each vegetable. Set aside.
- Place pizza base on lightly greased baking tray. Spread base evenly with tomato paste. Top with grilled vegetables, feta and thyme leaves.
- Bake for 10-12 minutes or until feta has softened and base is golden and crisp.
- Cut into wedges and serve scattered with toasted pine nuts.
Note: To toast pine nuts: heat a small frying pan over medium heat. Add pine nuts and cook, stirring, for 1-2 minutes or until golden.