Styrian Pizza

For the Styrian pizza first knead flour, water, salt, pumpkin seed oil, pumpkin seeds and yeast together well and let rise covered at room temperature for at least 2 hours. Tip: do not mix yeast with the salt, it is best to add it afterwards and continue to knead.

Peel, core and dice the pumpkin and sauté in butter. Add salt and cook until the pumpkin is soft. With the back of a spoon, mash the pumpkin until creamy (feel free to have a few pieces left in the sauce) and let cool.

Preheat oven to 240 °C.

Variation 1

Shape the dough as desired, for example mini pizzas. Spread pumpkin sauce and Steirerkäse on top and put in the oven. Bacon, not too thinly sliced, after

4 minutes spread on the pizza and continue baking for about 6-10 minutes.

Variation 2

Shape the dough as desired, spread tomato slices and cheese on top. Bake in the preheated oven until crispy. When finished baking, immediately top with the Vulcano ham and Vogerlsalat. Marinate with apple cider vinegar and pumpkin seed pesto.

Serve the Styrian pizza immediately.

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