Pumpkin pizza

  

Pizza with asparagus
  • 400 GRAM FLOUR
  • 1 TSP YEAST
  • 500 GRAM PUMPKIN, peeled and thinly sliced
  • 150 GRAM GORGONZOLA, crumbled
  • 1 BOLL MOZZARELLA, sliced
  • 50 GRAM GRATED PARMESAN CHEESE
  • PINCH OF CAYENNE PEPPER
  • 1/2 TSP CUMIN POWDER
    •
 
  • 400 GRAM FLOUR
  • 1 TSP YEAST
  • 1 ONION, sliced
  • 250 GRAM ASPARAGUS, cooked 5 minutes
  • 150 GRAM SOFT GOAT CHEESE, sliced
  • 100 GRAM GRATED PARMESAN CHEESE
  • 2 EGGS
    •

Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Cook the pumpkin 10 minutes and distribute the slices over the pizzas. Sprinkle cayenne pepper and cumin powder on the pumpkin. Distribute first the gorgonzola, followed by the mozzarella and the grated parmesan on top. Bake the pizza 12 minutes at 230 degrees Celsius in the oven.

Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Fry the onion 3 minutes and distribute it over the pizzas, followed by the asparagus, the goat cheese and the grated cheese. Break an egg in the middle of each pizza. Bake the pizza 10 minutes at 230 degrees Celsius in the oven.


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