Pumpkin – Onion Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 300 grams flour
- 0.5 ½ cube yeast or dry yeast
- 125 ml water, lukewarm
- 0.5 teaspoon ½ sugar
- salt
- 2 tablespoons oil
For covering:
- 150 g crème fraîche
- 1 apple, red
- 300 g pumpkin meat, e.. nutme pumpkin
- 2 onions)
- 50 g rocket
- 50 g bacon, Tyrolean
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Crumble the yeast into it and mix it with 2El of the lukewarm water and sugar, so that a small lump is formed. Cover with a cloth and let rise in a warm place for 15 minutes, or open for 4 minutes at 80 watts in the microwave.
- Then knead the pre-dough with the rest of the water and the oil with the dough hook of the hand mixer until the dough loosens from the edge of the bowl. Dust with a little flour and let rise for 30 minutes covered, or 8 minutes uncovered at 80 watts in the microwave.
- In the meantime, core the apple with the apple cutter. Peel the pumpkin. Peel the onions and finely slice everything on a slicer. On a floured work surface, knead the dough well again by hand and then roll it out to the size of the baking sheet.
- Place the dough on a baking sheet lined with baking paper. Mix the crème fraiche with salt and pepper and spread on the pizza dough. Spread the sliced pumpkin, apple and onions on top. Season with salt and pepper and bake in the preheated oven at 220 degrees (fan oven 200 degrees) on the lowest rack for 30 minutes.
- Clean and wash the rocket and spin dry well. Spread on the onion cake with the Tyrolean bacon and serve.
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