Pumpkin Pizza with Spinach

Ingredients

• 400 g whole wheat flour (+ 2 tbsp flour for handling)
• Salt
• 0.5 tsp honey
• 0.5 cube yeast (21 g)
• 200 g young spinach
• 1 tbsp Rapeseed Oil
• Pepper
• 140 g aged Gouda in a block (45% fat, dry basis)
• 2 red onions
• 600 g pumpkin (3 small pumpkins; e.g., Jack be little, or ½ Hokkaido pumpkin)
• 2 tbsp olive oil
• 45 g sunflower seeds (3 tbsp)

Instructions

1. 1.

   Knead the flour with 1 tsp salt, honey, crumbled yeast and about 200 ml lukewarm water in a bowl. Cover and let rise in a warm, draft‑free place for about 45 minutes.

2. 2.

   Meanwhile wash and dry the spinach. Heat rapeseed oil in a pan over medium heat, wilt the spinach, season with salt and pepper, and grate the Gouda.

3. 3.

   Peel and slice the onions into rings. Wash, halve, seed, thinly slice the pumpkins and spread them on parchment paper. Drizzle with oil, season with salt, and bake at 220 °C (200 °C fan‑forced; gas: level 3–4) for about 10 minutes, then let cool slightly. Puree the flesh of one pumpkin with a stick blender. Set the oven to 240 °C fan‑forced on two trays.

4. 4.

   Knead the dough on a floured surface and divide it in half. Roll each portion into a round pizza base, place on parchment paper and spread with pumpkin puree.

5. 5.

   Evenly distribute the spinach over the base and top with pumpkin slices. Sprinkle onion rings on top, season everything with salt and pepper, then add Gouda and sunflower seeds. Carefully transfer the pizzas onto the hot baking trays and bake for about 15 minutes until golden brown.