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🍕 Colorful Spelt Pizza with Pumpkin

525 kcal · 30 min · 4 servings

Ingredients

• 400 g spelt flour Type 630
• 0.5 cube yeast
• 0.5 tsp honey
• 4 tbsp olive oil
• salt
• 200 g Hokkaido pumpkin (approx. 1/4 pumpkin)
• 2 tbsp lemon juice
• pepper
• 1 clove garlic
• 30 g tomato paste (2 tbsp)
• 300 g strained tomatoes
• 1 tsp dried oregano
• 1 red onion
• 0.5 radicchio
• 1 handful radish cress
• 60 g pomegranate seeds (4 tbsp)

Instructions

1. 1. Put the flour into a bowl.
2. 2. Sift the flour into the bowl.
3. 3. Mix the yeast with 250 ml of lukewarm water and the honey.
4. 4. Pour the yeast mixture over the flour.
5. 5. Add 2 tablespoons of oil.
6. 6. Add a pinch of salt.
7. 7. Knead everything into a smooth dough.
8. 8. Make sure the dough pulls away from the sides of the bowl.
9. 9. Cover the bowl.
10. 10. Let the dough rise for 1 hour.
11. 11. Peel the pumpkin.
12. 12. Wash the pumpkin.
13. 13. Remove the inside of the pumpkin.
14. 14. Cut the pumpkin into thin wedges.
15. 15. Drizzle the pumpkin with the remaining oil.
16. 16. Drizzle the pumpkin with the lemon juice.
17. 17. Season the pumpkin with salt.
18. 18. Season the pumpkin with pepper.
19. 19. Peel the garlic.
20. 20. Chop the garlic finely.
21. 21. Mix the garlic with the tomato paste.
22. 22. Mix the mixture with the tomatoes.
23. 23. Mix the sauce with the oregano.
24. 24. Season the sauce with salt.
25. 25. Season the sauce with pepper.
26. 26. Adjust the seasoning of the sauce.
27. 27. Peel the onion.
28. 28. Cut the onion in half.
29. 29. Slice the onion into thin strips.
30. 30. Divide the dough into four equal parts.
31. 31. Roll each dough part into a thin oval.
32. 32. Place the dough rounds on baking paper.
33. 33. Spread the tomato sauce onto the dough rounds.
34. 34. Leave a narrow border around the edge of the dough.
35. 35. Top the pizzas with the pumpkin wedges.
36. 36. Sprinkle the onion strips over the pizzas.
37. 37. Carefully slide the pizzas onto the baking trays along with the baking paper.
38. 38. Preheat the oven to 240 °C (convection 220 °C; gas mark 4).
39. 39. Bake the pizzas for 15 minutes until golden brown.
40. 40. Peel the radicchio.
41. 41. Wash the radicchio.
42. 42. Dry the radicchio thoroughly.
43. 43. Slice the radicchio into thin strips.
44. 44. Wash the cress.
45. 45. Shake the cress dry.
46. 46. Sprinkle the radicchio over the finished pizzas.
47. 47. Sprinkle the pomegranate seeds over the finished pizzas.
48. 48. Sprinkle the radish cress over the finished pizzas.
49. 49. Cut the pizzas into strips.
50. 50. Serve the pizzas.

Nutrition per serving

• kcal: 525
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 85 g