Do you know the German kind of pizza called 'Flammkuchen'? It comes with a super thin dough and usually is topped by sour cream and bacon. We've changed up the traditional way by topping our Flammkuchen with sliced pumpkin, pears, onion and goats cheese. Just add some lamb lettuce when it comes out of the oven and enjoy!
Preheat the oven to 200 °C over/under heat and line a baking tray with baking paper.
Wash the hokkaido, remove the seeds and cut into thin slices. If you have an ordinary pumpkin, remove the skin and seeds and then cut into thin slices.
Bring enough water to the boil in a pan so that the pumpkin can float in it. Now add the pumpkin and boil for 5 minutes. Carefully remove the pumpkin from the pan.
Remove the skin from the onions and the garlic. Cut the onions into slices 0.5 cm thick. Wash the pear, remove the core and cut into thin 0.3 cm slices.
Place the Flammkuchen dough on the baking tray and spread it with yoghurt or sour cream. Now divide the pumpkin slices over the Flammkuchen, followed by the pear and onion. Cut the cheese into 0.5 cm slices and divide over the Flammkuchen.
Put the olive oil in a small bowl. Crush the garlic and add the thyme. Mix well and drizzle evenly over the Flammkuchen, leaving a little olive oil behind.
Carefully fold in the edges of the Flammkuchen, brush with the remaining olive oil and sprinkle with sesame seeds. Place the baking sheet on the middle shelf in the oven and bake the Flammkuchen until golden brown.
Tip: While the Flammkuchen is browning in the oven, you can wash the corn salad and pat it dry. As soon as the Flammkuchen comes out of the oven, sprinkle the lamb's lettuce over it and serve immediately.
