Peal the large outer leaves off of the sprouts an place in a small bowl, add the oil with a little salt and pepper and mix the leaves well. Add to a baking tray, along with the cloves of garlic (leave the skin on the garlic) and place in the oven.
After 10 minutes, the leaves will be crispy - remove form the oven and put the garlic back in for another 10 minutes until the cloves have softened.
Once the garlic is softened, let the cloves cool slightly, then squeeze the garlic out of the skins into the pumpkin puree, add a little salt and pepper and mix well.
Turn the oven up to 220ºc / 430ºf
Spread the pumpkin puree over the pizza base, crumble over the blue cheese and then the walnuts. Top with the roasted sprout leaves and then drizzle with the honey.
Bake for around 10 minutes until the cheese has melted and the crust is brown.
Nutritional value based on 1 of 2 servingsI always like serving with fresh arugula (rocket) fro an extra kick of peppery freshness