2.) Place the rice, water and salt in a pot. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the rice is cooked.

3.) Meanwhile, prepare the sauce. Heat the olive oil in a frying pan. Add the garlic and sauté for 1 minute. Add the chopped tomatoes, thyme leaves, sugar, salt and pepper and stir well. Allow to boil gently for 8-10 minutes until the sauce has reduced and is thick.

4.) Make the croutons by cutting a piece of baguette, roughly 10cm long, into 2cm cubes. They don’t have to be perfect! Melt the butter in a saucepan, then add the cubes. Toss the bread in the butter and add a good grinding of black pepper. Continue to fry the baguette cubes for about 5 minutes until crispy and starting to brown. Remove from the pan and set aside.

5.) By now the rice and butternut should be cooked. Set the roasted butternut aside and increase the oven temperature to 220°C. Line a 30cm pizza pan with greased baking paper.

6.) Drain the rice well then place in a bowl to cool for a few minutes. Stir in the leeks and olive oil. Whisk the eggs lightly with a fork and add to the rice. Mix everything together well. Tip the rice onto the pizza pan and gently flatten into an even layer. Bake for 15 minutes.

7.) Meanwhile prepare the thyme oil by combining the olive oil, crushed garlic, thyme leaves, salt and pepper.

8.) Spread the tomato sauce over the rice base. Sprinkle the butternut cubes and croutons on top. Crumble the feta over the pizza and drizzle with half of the thyme oil. Return to the oven for 10-15 minutes until the feta starts to brown. Drizzle the remaining thyme oil over the pizza and serve immediately.