Preheat oven and two oven trays (or pizza stones) to 230°C.
Prep pumpkin, onion, goat's cheese, tomatoes and mozzarella. Set aside. Toss pumpkin and onion on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast for 10-12 minutes, until nearly tender. In a bowl mix together tomato paste, Italian herbs and 1 Tbsp oil.
When dough has doubled in size, turn out onto a lightly floured surface and roll into a log shape. Cut into 4 even pieces and roll each piece into a smooth ball. Lightly dust bench and roll each ball out until it measures about 30cm. Place onto a sheet of baking paper and repeat for each base.
Spread two pizza bases with Italian tomato paste mix and top with tomatoes, mozzarella, prosciutto and Parmesan. Spread the other two bases with basil pesto and top with cooked pumpkin and onion, goat's cheese, Parmesan and walnuts.
Transfer both prosciutto pizzas and baking paper to the preheated trays. Bake for about 16 minutes, swapping trays halfway through cooking, until bases are golden and cooked through. Once cooked, remove from trays, top with rocket and drizzle with olive oil.
Once prosciutto pizzas are cooked, transfer both pumpkin pizzas and baking paper to the preheated trays. Bake for 16 minutes, swapping trays halfway through cooking until bases are golden and cooked through. Once cooked, remove from trays and drizzle with olive oil.
Serve pizzas cut into slices.