Pumpkin – Onion – Pizza

Ingredients for 1 servings:

• 150 g flour, sifted
• 10 g yeast, fresh
• 65 ml water, lukewarm
• 1 tsp liquid honey
• 1 tsp, leveled salt
• 1 tbsp olive oil
• Flour for processing
• 150 g crème fraîche
• salt and pepper
• 1 apple, red
• 300 g pumpkin flesh
• 2 small onions
• 50 g arugula
• 50 g bacon (Tiroler Speck), sliced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fruity – spicy autumn specialty

For the pizza dough, sift the flour onto a work surface or into a bowl and make a well in the center. Dissolve the yeast in the water and add it to the well along with the honey, olive oil, and salt. Knead everything into a smooth dough. Knead the dough vigorously with your hands for about 5 minutes. Then shape it into a ball, make a cross-shaped incision on top, lightly dust with flour, and place it in a bowl. Cover with a damp kitchen towel and let it rise in a warm place for about 40 minutes. Roll out the risen dough on a floured work surface to the desired thickness and place it on a baking sheet lined with baking paper. For the topping, mix the crème fraîche with salt and pepper and spread it on the pizza base. Wash the apple, halve it, and remove the core. Finely grate the pumpkin flesh and apple halves. Peel the onion and also cut it into thin slices. Spread everything on the pizza base and season with salt and pepper. Bake in a preheated oven at 220°C on the lowest rack for about 30 minutes. In the meantime, clean and wash the arugula and spin it dry. Spread it on the baked pizza along with the Tyrolean bacon and serve immediately.