Pumpkin Flammkuchen

Ingredients

• 450 g flour
• 1 packet dry yeast (ca. 7 g)
• 1 tsp salt
• 1 tsp sugar
• flour (for working)
• 400 g pumpkin flesh (Hokkaido)
• 3 red onions
• 2 sprigs thyme
• 300 g sour cream
• 1 egg yolk
• Salt
• pepper (ground)
• 350 g sheep cheese (or feta)

Instructions

1. 1.

   For the dough, mix flour with yeast, salt and sugar and knead with about 225 ml lukewarm water into a medium‑firm dough until it releases from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Preheat the oven with a baking sheet to 240°C (400°F) on both lower and upper heat.

3. 3.

   Roll the dough on a lightly floured surface into 6–8 thin rounds (size as desired) and place them on parchment paper cut to sheet size.

4. 4.

   For the topping, wash the pumpkin and slice it thinly. Peel the onions and cut into thin slivers. Wash thyme, shake dry, strip leaves from stems and finely chop. Whisk sour cream with egg yolk and thyme until smooth, season with salt and pepper. Spread on dough rounds. Distribute pumpkin slices and onion slivers over the base and crumble cheese on top. Remove the baking sheet from the oven, carefully lift the parchment with the Flammkuchen onto it and bake in the preheated oven for 10–15 minutes until golden brown.