Ingredients:
For the dough:
400 g flour
1 packet of yeast
1/4 liter of lukewarm water
4 tablespoons of oil
1 teaspoon salt
For the topping:
1.5 kg solid pumpkin flesh
4 onions
175 g bacon
225 g grated Gouda
1 cup sour cream
Nutmeg
Salt
black pepper
Baking bowl
Hand mixer with dough hook
Pot
Strainer
pan
Bowl
Baking paper
Sheet metal
Preparation:
Mix the flour and yeast carefully in a bowl. Then add the lukewarm water, oil and salt and process into a smooth dough using a hand mixer with a dough hook. Then let it rise in a warm place for about 30 minutes.
Meanwhile, cut the pumpkin flesh into 1/2 cm thick strips and bring to the boil briefly in a pot with a little salted water. Then let it steep for 3 minutes and remove it in a sieve to drain.
Peel the onions and cut them into rings, and cut the bacon into strips. Fry the bacon briefly in a pan and fry the onions in the bacon juice until light yellow.
In a bowl, season the cream with nutmeg.
After half an hour, roll out the dough on a baking tray lined with baking paper. Then spread the nutmeg cream on the dough base and spread the pumpkin slices, onion rings, bacon strips and finally the grated cheese on the base. Sprinkle some freshly ground pepper on top and then bake the pumpkin pizza in the oven at 180 degrees Celsius for about 30 to 40 minutes until golden brown.