Pumpkin pizza

Ingredients for 4 servings:

• ¼ cube of yeast
• 4 tbsp water, lukewarm
• 250 g wholemeal spelt flour
• 1 tsp sugar
• 200 ml water, lukewarm
• 5 tbsp oil
• 1 tsp salt
• 200 g spinach
• 1 garlic clove(s)
• 300 g pumpkin(s)
• 200 g cottage cheese
• 25 g pine nuts
• e.g. Parmesan
• Salt
• nutmeg powder
• Oil for frying and drizzling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Crumble the yeast into small pieces and mix it in a bowl with 4 tablespoons of lukewarm water until smooth. Add the flour, sugar, salt, oil, and about 200 ml of lukewarm water to the yeast and knead into a smooth dough that no longer sticks to the sides of the bowl. Cover the dough and let it rise in a warm place for about 1 hour. Toast the pine nuts in a pan without oil and set aside. Wash the spinach and spin dry. Peel and finely chop the garlic. Heat the oil in a pan and sauté the garlic until translucent. Add the spinach and let it wilt, season with salt and freshly grated nutmeg, and let it cool. Wash and trim the pumpkin, and cut into strips. Knead the dough again well and divide into 4 pieces. Roll out the dough pieces into ovals and place them on 2 baking sheets lined with baking paper. Brush the bases with 2 tablespoons of oil and pre-bake at 200°C (top/bottom heat) for about 5 minutes. Spread the bases with cottage cheese. Place the spinach on the flatbreads, arrange the pumpkin strips on top, and sprinkle with pine nuts. Sprinkle with Parmesan cheese, if desired, and season with salt and pepper. Bake the pizzas at 200°C (top/bottom heat) for 15-20 minutes until golden brown.