Pumpkin Flammkuchen with Parma Ham

Ingredients

• 180 ml buttermilk
• 21 g yeast (0.5 cube)
• 300 g spelt whole‑grain flour
• 0.5 tsp Salt
• 350 g Hokkaido pumpkin flesh
• 2 onions
• 1 sprig rosemary
• 200 g Sour Cream
• ground pepper from the mill
• a handful arugula
• 100 g Parma ham (sliced)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Warm the buttermilk slightly and stir in the yeast. In a bowl mix the flour with the salt and pour in the yeast‑buttermilk mixture. Knead everything into a smooth, elastic dough. If necessary add more flour or water. Return to the bowl, cover and let rest in a warm place for about 1 hour.

2. 2.

   While the dough rests, grate the pumpkin flesh into thin slices. Peel the onions and cut them into thin rings or shave them. Rinse the rosemary, shake it dry, strip off the needles and chop.

3. 3.

   Divide the dough into four pieces and roll each on a floured surface into thin oval discs. Place on baking sheets lined with parchment paper. Mix the sour cream with salt and pepper and spread onto the discs, leaving a small border. Distribute the onions and pumpkin slices over the discs. Sprinkle with rosemary. Bake the Flammkuchen in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 15 minutes until lightly brown and crisp.

4. 4.

   While the Flammkuchen is baking, wash and dry the arugula. Top the finished Flammkuchen with arugula and Parma ham, season with pepper, drizzle with olive oil and serve.