John Myers
Ingredients for 4 servings:
- 1 small Hokkaido pumpkin(s)
- 500 g flour
- some salt
- 2 tbsp tomato paste
- 4 g yeast
- some water
- some sugar
- some olive oil
- salt and pepper
- oregano
- Spice(s) to taste
- Flour for the work surface
- Pizza topping of your choice
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes
with pumpkin dough and pumpkin sauce
Wash the Hokkaido pumpkin, cut it into pieces, and remove the seeds. Cut off a few strips and reserve them for a possible topping. Boil the remaining pumpkin in a pot with a little water and a little olive oil until soft. Then puree it with an immersion blender or in a blender and let it cool. Mix about 100g of flour with the yeast, a little water, and a pinch of sugar to form a thin pre-dough. Let the pre-dough rise for at least 20-30 minutes. Then add the remaining flour and a little salt and knead with enough pumpkin puree (about 100-150ml) until a pleasant, light dough forms. Let the dough rise for at least another 30 minutes. For the pumpkin sauce, mix the remaining pumpkin puree (about 200-250ml) with 2 tablespoons of tomato paste and a little olive oil. Season to taste with salt, pepper, oregano, and other spices (garlic, chili, etc.). After the dough has risen, roll it out thinly on a floured work surface. Spread it thinly with the pumpkin sauce and top it with your favorite toppings (e.g., salami, ham, arugula, cheese, etc.). I recommend seasoning the thinly sliced pumpkin strips, briefly frying them, and using them for the topping. Bake in the oven at 220°C for about 20 minutes. Alternatively, bake in a preheated pizza oven or on a pizza stone for about 3 minutes until crispy.
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