Pumpkin Pizza with Onions and Goat Cheese

Ingredients

• 130 ml lukewarm water
• 200 g spelt whole‑grain flour
• 50 g semolina
• 5 g dry yeast
• Salt
• 400 g pumpkin flesh
• 2 onions
• 2 tbsp olive oil
• 50 ml Vegetable broth
• 100 g crème fraîche
• chili powder
• 150 g Emmental (1 block)
• 150 g Feta
• Pepper

Instructions

1. 1.

   Combine the flour, semolina, dry yeast and salt. Knead with the water for about 10 minutes by hand, adding more water if needed. Dust the dough lightly with flour, place it in a bowl, cover and let rise in a warm spot for one hour. Punch down the dough, knead again and allow to rise for another hour.

2. 2.

   Slice the pumpkin flesh into rounds. Peel, halve and thinly slice the onions. Heat olive oil in a pan. Sauté the pumpkin and onion strips. Add vegetable broth and steam the pumpkin for about 8 minutes covered, then drain and let it drip dry.

3. 3.

   When the dough has doubled in size, knead briefly and divide into two portions. Roll each into circles the size of a pizza tray. Grate the Emmental. Spread crème fraîche on the surface, sprinkle with chili powder and grated Emmental. Arrange pumpkin slices and onions on the pizzas, then top with feta. Bake in a preheated oven at 250 °C (220 °C fan) for about 10–15 minutes, season with pepper and serve.