Pumpkin Onion Pizza

Ingredients

• 420 g spelt flour type 1050
• 7 g dry yeast (1 sachet)
• 1 tsp salt
• 150 g feta cheese
• 200 g ricotta cheese
• 20 ml milk (3.5% fat)
• 250 g Hokkaido pumpkin flesh
• 2 red onions
• 1 apple
• 2 Garlic cloves
• 40 g walnut kernels
• Pepper
• 2 tbsp olive oil
• 3 sprigs thyme

Instructions

1. 1.

   Mix 400 g flour with yeast and salt, then knead with about 250 ml lukewarm water into a smooth dough. Cover and let rise in a warm place for about an hour until doubled.

2. 2.

   Roll the dough on a lightly floured surface into four thin discs and place them on parchment paper. Mash feta with a fork and combine with ricotta and milk. Cut pumpkin flesh into pieces, then slice into narrow strips. Peel onions and cut into rings. Wash apple, core it, and slice into fine rings or wedges. Peel garlic and slice thinly.

3. 3.

   Spread the ricotta mixture onto the dough discs, leaving a small border. Top with pumpkin, apple rings, and onion slices. Roughly chop walnuts and sprinkle over the toppings. Season with salt and pepper, then drizzle olive oil on top. Carefully slide the dough discs onto two preheated baking trays lined with parchment. Bake in a preheated oven at 250 °C (220 °C fan) or gas flame high for 10–15 minutes until golden brown. Shake thyme dry and sprinkle over the pizza before serving.