Summary

Ingredients

• 300 grams flour
• 1 pack dry yeast
• 275 ml water, warm
• 1 teaspoon salt
• 5 tablespoon oil
• 0.5 ½ pumpkin (s), e.g., Hokkaido
• 1 vegetable onion (s)
• 100 g cream cheese with herbs
• 2 Table spoons milk
• 100 g tomato (s) or pizza tomatoes
• salt and pepper

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Instructions

1. Mix the flour and dry yeast well. Knead with water, 4 tablespoons of oil and salt to form a smooth yeast dough (you can of course also prepare dough with fresh yeast, everyone has their favorite recipe). Cover and let the dough rise in a warm place for at least 30 minutes.
2. Preheat a tray in the oven at 250 degrees (convection 220 degrees). Core the pumpkin and grate coarsely (honestly it works best with a food processor). Peel the onion and cut into thin rings. Blanch, peel, core and dice tomatoes. (If you have to go fast, you can also use ready-made pizza tomatoes.) Mix the cream cheese and milk.
3. Roll out the dough thinly on baking paper and brush with the cream cheese mixture. Top with pumpkin, onion rings and tomatoes. Salt and pepper and drizzle with 1 tablespoon of oil.
4. Pull the dough with the paper onto the hot tray and bake for 12-14 minutes on the middle rack. Federweißer also tastes delicious.