Vegetarian pumpkin pizza with pine nuts and Gorgonzola

Ingredients for 4 servings:

• 400 g flour (preferably spelt flour type 630)
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 4 tbsp olive oil
• 250 ml water
• 1 can of pizza tomatoes (preferably with oregano)
• 1 small Hokkaido pumpkin(s)
• 3 m.-large onion(s), red
• 200g Gorgonzola
• 50 g pine nuts

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Knead the flour, dry yeast, salt, sugar, olive oil, and 250 ml of lukewarm water into a smooth dough. If the dough is sticky, add a little more flour; if it’s too dry, add a little more lukewarm water. Cover the dough and let it rise in a warm place for about 30 minutes, until it has roughly doubled in size. In the meantime, halve the pumpkin and remove the seeds. Using a sharp knife, cut the halves into thin slices (about 0.5 cm thick). Peel the red onions, halve them, and also cut them into thin strips (about 2-3 mm wide). Grease a baking sheet well with oil and roll out the dough. Arrange the pizza tomatoes on the dough and cover with pumpkin wedges. Arrange the onion strips on top. Remove the rind from the Gorgonzola, cut the cheese into cubes (about 1.5 cm), and scatter them over the pizza. Finally, sprinkle with pine nuts and bake in the oven on the middle rack at 185 degrees Celsius (350 degrees Fahrenheit) for about 25 minutes, until the cheese has melted nicely and everything is lightly browned. Serve with a glass of red wine.