Ingredients
Method
1.In a jug, combine milk, sugar and yeast. Set aside for 10 minutes until frothy.
2.Sift flour and salt into a large bowl. Stir in extra sugar. Add avocado, egg, olive oil and yeast mixture. Mix to make a dough.
3.Turn dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover and set aside in a warm place to prove for 1 hour (it will double in size).
4.Place pumpkin slices in a steamer basket over a saucepan of simmering water. Steam for 2-3 minutes until just tender, then set aside.
5.Roughly chop chard and place in a large bowl. In a small bowl, combine olive oil and garlic. Toss through chard.
6.Preheat oven to 220°C and preheat two oven trays.
7.Punch dough down and knead for a few minutes until smooth. Divide into six portions and roll each into a rectangle shape about 20cm long. Transfer to a sheet of baking paper, then lift onto preheated trays.
8.Bake, two at a time, for 3-5 minutes until puffed and just starting to turn golden. Top each with steamed pumpkin, tomatoes, crumbled feta and pumpkin seeds, then sprinkle with sumac. Bake for 4-5 minutes until golden, then serve scattered with chard and radish leaves.
