Preheat oven to 220degC. Line 3 baking trays with baking paper.
Combine 3/4 cup warm water, yeast, salt and sugar in a jug. Stir and stand for 5 mins until bubbles appear.
Sift flour into a large bowl. Add yeast mixture and oil. Mix to form a soft dough. Knead on a lightly floured surface for 5 mins until dough bounces back when lightly pressed. Place into an oiled bowl. Cover and stand in a warm place for 30mins until doubled in size.
Meanwhile, place pumpkin onto a prepared tray, spray with olive oil and season with salt and pepper. Bake on top shelf of oven for 15-20 mins or until tender.
Punch dough down and divide in half. Roll out each to a 24cm round. Place onto a tray.
Spread with pesto and top with cooked pumpkin, walnuts and feta. Bake for 10-15 mins or until crust is golden and crisp. Top with rocket and serve.
Variations: Calzone- fold in half and seal edges. Spray with oil and bake til crisp.