Sprinkle the 22 cm pizza base with the tomato pulp and smoked provola. Bake in a preheated professional oven at 250°C (bottom) and 300°C (top) for 2-3 min (for domestic use, use the static mode at 250°C for 5-6 min). Remove from the oven and add pumpkin cream, grilled vegetables (mushrooms, onions, and aubergines), and rocket on one side. Roll the base on itself starting from the seasoned part. Cut the two ends by fixing the contents with a toothpick, proceed by cutting the central part in four and arrange the six pieces of roll on a plate with a flat bottom.