Sprinkle the entire 22-cm pizza base with the tomato pulp and smoked provolone cheese. Bake in preheated oven at 250°C (earth) and 300°C (sky) for 2/3′ for professional oven, (for home use use static mode at 250°C for 5/6′). Remove from oven and add cream of pumpkin, grilled vegetables (mushrooms, onions and eggplant) and arugula on one side. Roll the base on itself starting with the seasoned side. Cut off the two ends by securing the contents with a toothpick, proceed by cutting the middle part into four and arrange the six roll pieces on a plate with a flat bottom.