Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 170 g flour, type 550
- 3 tablespoon olive oil
- 0.5 teaspoon ½ salt
- 90 ml water
- 200 g sour cream, 10%
- 200 g Hokkaido pumpkin (se), unpeeled
- 1 onion (s), red
- 1 sprig rosemary
- 80 g ham, wafer-thin, sliced
- more olive oil
- salt and pepper
- some rocket
Print Recipe
Pin Recipe Instructions
- Work the flour, water and oil into a smooth dough using the dough hook of the mixer.
- Let the dough rest for 30 minutes or roll it out very thinly to all corners on a baking sheet lined with baking paper and sprinkled with a little flour.
- Mix the sour cream with salt and pepper and spread on the dough. Spread thinly sliced onions and pumpkin on top and sprinkle with chopped rosemary. Place the ham on top and pour a few dashes of olive oil over it. Bake in the oven for 15-20 minutes at 240 degrees.
- Serve hot with a few arugula leaves and garnished with a few splashes of olive oil if necessary.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below