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🍽️ Crispy Pumpkin-Pear Flatbread with Walnuts

600 kcal · 30 min · 4 servings

Ingredients

• all-purpose flour, Type 405 250 g
• water 125 ml
• olive oil 2 tbsp
• salt 0.5 tsp
• hokkaido pumpkin 150 g
• pears 150 g
• onions, red 1 pc.
• walnut kernels 80 g
• thyme, ground pinch
• maple syrup 2.5 tbsp
• pepper, black ground pinch
• Vemondo Vegan Cream 150 g
• lemon juice 1 tsp
• arugula 100 g
• pumpkin seed oil 2 tbsp

Instructions

1. 1. Put flour, water, olive oil, and half a teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a firm dough.
3. 3. Let the dough rest briefly while you prepare the topping ingredients.
4. 4. Preheat the oven to 230 degrees Celsius conventional heat (or 210 degrees Celsius fan-forced).
5. 5. Stir vegan cream, lemon juice, two tablespoons of maple syrup, salt, and pepper until smooth.
6. 6. Wash the pumpkin, remove the seeds, and cut the flesh into thin slices.
7. 7. Wash the pear, peel it, quarter it, and remove the seeds.
8. 8. Cut the pear into thin slices as well.
9. 9. Peel the onion and remove the root end.
10. 10. Slice the onion into thin rings.
11. 11. Divide the dough into two equal portions.
12. 12. Roll out each portion very thinly.
13. 13. Place the dough bases on two baking sheets lined with baking paper.
14. 14. Spread the prepared cream evenly over the dough bases.
15. 15. Distribute the pumpkin slices, pear slices, onion rings, and walnuts on top.
16. 16. Season everything with thyme, salt, and pepper.
17. 17. Bake the flatbreads one after the other in the oven.
18. 18. If using fan-forced heat, you can bake both trays at the same time.
19. 19. Bake them for about 10 to 14 minutes until crispy.
20. 20. The edges should be golden brown and the pumpkin soft.
21. 21. Wash the arugula and spin it dry.
22. 22. Serve the flatbreads with fresh arugula.
23. 23. Add a touch of pumpkin seed oil and maple syrup.
24. 24. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 72 g