Small Pumpkin Pizzas with Ricotta

Ingredients

• 0.5 cube Yeast
• 500 g spelt whole‑grain flour (plus extra flour for the work surface)
• 10 g coconut palm sugar (1 tsp)
• Salt
• 10 tbsp olive oil
• 400 g baby spinach
• 1 clove garlic
• nutmeg
• 600 g Hokkaido pumpkin (1 piece)
• 50 g pecorino cheese (1 piece)
• 250 g ricotta
• 50 g Pine nuts
• Pepper

Instructions

1. 1.

   Crumble the yeast into a small bowl and stir it into 3–4 tbsp lukewarm water until smooth.

2. 2.

   In a large bowl combine the flour with the yeast mixture, sugar, 1 tsp salt, 5 tbsp oil and about 200 ml lukewarm water; knead into a supple dough that no longer sticks to the bowl rim. Cover and let rise in a warm place for about an hour.

3. 3.

   Meanwhile wash and dry the spinach. Peel and finely chop the garlic.

4. 4.

   Heat 1 tbsp oil in a pan. Sauté the garlic over medium heat until translucent. Add the spinach, cook until wilted, season with salt and freshly grated nutmeg, then set aside to cool.

5. 5.

   Wash, peel and slice the pumpkin into strips. Grate the cheese.

6. 6.

   Knead the dough again on a floured surface and divide it into 12 pieces. Roll each piece into an oval shape and place them on two baking trays lined with parchment paper. Brush with 2 tbsp olive oil and top with spinach.

7. 7.

   Spread ricotta over the flatbreads, add pumpkin strips, then sprinkle pine nuts and pecorino. Season with salt and pepper and drizzle with the remaining oil.

8. 8.

   Bake the pizzas one after another in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 15–20 minutes until golden brown.