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🍕 Crispy Pumpkin and Onion Pizza with Feta

1219 kcal · 30 min · 4 servings

Ingredients

• 130 ml lukewarm water
• 200 g spelt whole wheat flour
• 50 g durum wheat semolina
• 5 g dried yeast
• salt
• 400 g pumpkin flesh
• 2 onions
• 2 tbsp olive oil
• 50 ml vegetable broth
• 100 g crème fraîche
• chili powder
• 150 g Emmentaler (1 piece)
• 150 g feta
• pepper

Instructions

1. 1. Mix flour, semolina, dry yeast, and salt in a bowl.
2. 2. Add the water and knead the dough vigorously by hand for about 10 minutes.
3. 3. If the dough seems too dry, add a little more water gradually.
4. 4. Lightly dust a bowl with flour and place the dough inside.
5. 5. Cover the bowl and let the dough rise in a warm place for one hour.
6. 6. Knead the dough briefly after the first resting period.
7. 7. Let the dough rise again for another 60 minutes.
8. 8. Peel the onions and slice them thinly.
9. 9. Shave the pumpkin flesh into thin slices.
10. 10. Heat olive oil in a pan.
11. 11. Add the pumpkin slices and onion strips to the pan and sauté briefly.
12. 12. Pour in the vegetable broth and simmer the vegetables with the lid on for about 8 minutes.
13. 13. Drain the vegetables and let them drain well.
14. 14. Divide the risen dough into two equal halves.
15. 15. Roll each half into a circle that fits your pizza tray.
16. 16. Grate the Emmental cheese finely.
17. 17. Spread crème fraîche over the dough surfaces.
18. 18. Sprinkle chili powder and the grated Emmental over the top.
19. 19. Distribute the sautéed pumpkin and onion pieces evenly over the pizzas.
20. 20. Sprinkle the feta cheese over the top.
21. 21. Preheat the oven to 250 °C (convection: 220 °C, gas: highest setting).
22. 22. Bake the pizzas in the hot oven for about 10 to 15 minutes.
23. 23. Season the finished pizzas with black pepper and serve immediately.

Nutrition per serving

• kcal: 1219
• Protein: 53 g · Fett/Fat: 68 g · Carbs: 97 g