Pumpkin Flammkuchen with Cheese

Ingredients

• 400 g pumpkin flesh (e.g., Hokkaido)
• 100 g hazelnut kernels
• 2 tbsp olive oil
• 2 tbsp honey
• 150 g dried cranberries
• 200 g Gorgonzola
• 2 sprigs Rosemary
• Salt
• Pepper (freshly ground)
• 10 g fresh yeast
• 250 g flour
• 1 pinch salt
• 1 tbsp Sunflower oil
• flour (for the work surface)

Instructions

1. 1.

   Dissolve the yeast in about 100 ml lukewarm water. Add the flour, salt and sunflower oil. Knead until the dough is smooth. If needed add a little more flour or water. Shape the dough into a ball and let it rise covered in a warm place for about an hour.

2. 2.

   For the topping slice the pumpkin into thin strips or shave it. Roughly chop the hazelnuts.

3. 3.

   Preheat the oven to 220°C (425°F) with both fan and conventional heat.

4. 4.

   Knead the dough again, divide it into two pieces, roll each into thin flatbreads on a floured surface and place them on one or two baking sheets lined with parchment paper. Brush the flammkuchen with oil and drizzle honey over them. First lay the pumpkin on top, then scatter the nuts, cranberries and crumbled cheese. Break rosemary sprigs into small pieces, add to the flammkuchen and bake in the oven for about 15 minutes until the edges are golden brown.

5. 5.

   Remove from the oven, season with a little salt and serve sprinkled with pepper.