Colorful Spelt Pizza with Pumpkin

Ingredients

• 400 g spelt flour type 630
• 0.5 cube Yeast
• 0.5 tsp honey
• 4 tbsp olive oil
• Salt
• 200 g Hokkaido pumpkin (about 1/4 pumpkin)
• 2 tbsp lemon juice
• Pepper
• 1 Garlic clove
• 30 g tomato paste (2 tbsp)
• 300 g passata
• 1 tsp Dried oregano
• 1 Red Onion
• 0.5 radicchio
• a handful radish sprouts
• 60 g pomegranate seeds (4 tbsp)

Instructions

1. 1.

   For the dough sift flour into a bowl. Dissolve yeast in 250 ml lukewarm water with honey and pour over the flour. Knead everything with 2 tbsp oil and a pinch of salt until smooth, letting it separate from the bowl edges. Cover and let rise for 1 hour.

2. 2.

   Meanwhile, prepare the topping: clean, wash, deseed pumpkin and cut into thin strips. Drizzle with remaining oil and lemon juice, season with salt and pepper. Peel garlic, finely chop, mix with tomato paste, passata, oregano, salt and pepper and taste. Peel onion, halve and slice into fine ribbons.

3. 3.

   Divide dough into quarters and roll each into a thin oval. Place on parchment paper and spread tomato sauce, leaving a narrow edge free. Top with pumpkin strips and sprinkle onion ribbons. Carefully slide pizzas onto baking trays and bake in preheated oven at 240 °C (220 °C fan; gas level 4) for 15 minutes until golden.

4. 4.

   Meanwhile, clean, wash, dry and slice radicchio into fine ribbons. Toss radish sprouts dry. Sprinkle radicchio, pomegranate seeds and radish sprouts over pizzas and serve sliced.