Pumpkin pizza

Ingredients for 4 servings:

• 500 g spelt flour
• 12 g yeast
• 12 g salt
• 300 ml water, lukewarm
• 40 ml olive oil
• 2 onions
• ½ large pumpkin(s) (Hokkaido or Butternut) or 1 small
• 8 tomatoes, fresh, beautiful
• 2 garlic cloves
• 2 sprigs basil
• 60 ml olive oil
• some chili
• some rosemary, if desired
• salt and pepper
• 200 g cheese (e.g. Gouda and Parmesan mixed), grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Pumpkin, tomatoes, garlic, cheese

Prepare a yeast dough from flour, yeast, salt, water, and oil and let it rise for one hour. In the meantime, cut the prepared Hokkaido cheese into 4-5 wedges, then into 1/2 cm thick slices. Slice the peeled onions into rings. Finely chop the tomatoes (peeled or unpeeled, depending on your taste) and place them in a large bowl. Peel the garlic, roughly chop it, and add it to the tomatoes. Wash the basil and add it to the bowl. Add the oil and spices to the mixture and mix everything thoroughly. The mixture should be well-seasoned so the pizza doesn’t taste too bland. Roll out the pizza dough (if the amount is too much for you, simply bake another pizza bread with the leftover dough—that’s what I always do) and place it on a baking sheet. Spread the tomato mixture evenly over the dough. Top evenly with onions and pumpkin, and sprinkle with cheese. Bake at 220-230°C for about 20-25 minutes. It also tastes great with strips of bacon.