John Myers
Contents
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Ingredients
- 0,5 Hokkaido pumpkin
- 1 bunch Parsley crispy fresh
- 250 g Sour cream
- Salt and pepper
- 1 role Pizza dough finished product
- 80 g Mixed with bacon, sliced
- 4 tsp Olive oil
Instructions
- Halve the Hokkaido pumpkin lengthways, clean and scrape out the seeds with a tablespoon. Cut the pumpkin flesh with the skin into thin slices.
- Roughly chop the parsley (put half aside). Beat the parsley with the sour cream, salt and pepper until smooth.
- Preheat a baking sheet in the oven at 250 degrees (convection not recommended). Roll out the pizza dough with the baking paper. Brush the pizza dough with the parsley sour cream and cover with the pumpkin slices, pull onto the hot sheet, and in the hot oven in the lower third of the oven Bake for about 20-25 minutes.
- Cut the bacon into small pieces and spread over the tarte flambée 10 minutes before the end of the baking time. Drizzle the tarte flambée with olive oil and serve sprinkled with the remaining parsley.
- My tip: Veggies replace the bacon with dried tomatoes or feta.
Nutrition
Serving: 100gCalories: 306kcalCarbohydrates: 2gProtein: 6.1gFat: 30.7g
