Summary

Ingredients

For the ground:

• 450 g flour
• 2 packs dry yeast
• 2 tablespoon olive oil
• 1 teaspoon, leveled salt
• 250 ml water, lukewarm

For the sauce:

• 800 g butternut squash (se) or Hokkaido
• 1 small Can (s) pizza tomatoes
• 1 clove garlic
• 1 teaspoon curry powder
• salt and pepper

For covering:

• 250 g round beef
• 1 shallot (s)
• 1 egg (s)
• 1 teaspoon mustard
• salt and pepper
• 400 g savoy cabbae
• 125 g Appenzeller, rated, for sprinklin

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Instructions

1. For the ground:
2. Put the flour in a bowl and stir in the dry yeast. Add the salt and olive oil and knead into a smooth dough with lukewarm water. Let the yeast dough rise in a warm place for about 30 minutes.
3. For the sauce:
4. Core the pumpkin and cut into cubes. Cook the cubes together with the peeled garlic for about 15 minutes in boiling salted water, then drain. Add the pizza tomatoes, curry, pepper and salt and puree everything
5. For covering:
6. If you have fresh savoy cabbage, briefly blanch the leaves in salted water, pat dry and cut into strips. Only allow frozen savoy cabbage to thaw well.
7. Finely dice the shallot and knead with ground beef, egg, mustard, salt and pepper. Fry everything briefly in a pan with a little oil. Add the savoy cabbage and stew briefly.
8. Roll out the dough on a parchment-lined baking sheet and spread the pumpkin sauce over the dough. Cover everything with the minced savoy cabbage mixture and sprinkle with cheese.
9. Bake the cake in a preheated oven at 220 degrees for 25-30 minutes.
10. Tip: Instead of Appenzeller, you can also crumble sheep`s cheese over it.