Preheat oven to 180 degrees Celsius.
Brush the pumpkin with olive oil and place it onto a baking tray with the whole garlic cloves. Roast for 20 - 25 minutes.
Wash and trim the silverbeet removing all white stalks.
Bring a pan of water with added sea salt to boil before adding the silverbeet and cooking for 2 minutes. Drain and squeeze out any excess water. Chop it roughly and set aside.
Mash the roast garlic with ½ tbs olive oil. Smear the garlic paste over the tannour bread. Add the spinach, pumpkin, goats cheese and pinenuts and cook for 15 minutes until the base is crispy.
Note: Because goat's cheese has such a strong flavour you can less than you might other varieties, cutting down on saturated fat.