Recipes

Styrian Pizza

Name: Styrian Pizza
Prep time: 30 min
Cook time: 10 min
Ingredients: specific-field

Difficulty level: medium

30 Min.Preparation time
6Portions
240 °COber-/Unterhitze

Dough

900 g flour
500 ml lukewarm water
25 g salt
3 tbsp Steirerkraft pumpkin seed oil PGI
25 g Steirerkraft pumpkin seeds, grated
8 g yeast (or 1 pack dried yeast)

Version 1

pumpkin (e.g. Hokkaido)
bacon
Steirerkäse cheese

Version 2

sliced tomatoes
cheese
cured ham
lamb’s lettuce
Steirerkraft apple vinegar
Steirerkraft gourmet pesto – pumpkin seed with basil

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Preparation

Heat oven to 240°C. Thoroughly knead together the flour, water, salt, pumpkin seed oil, pumpkin seeds and yeast, cover and leave to rise for min. 2 hours at room temperature. Tip: Do not mix the yeast with salt. Ideally add this afterwards and knead further.
Peel the pumpkin, remove the seeds, dice and sweat in butter. Add salt and cook until the pumpkin is soft. Squash down the pumpkin with the back of a spoon until creamy (a few pieces can also be left in the sauce) and leave to cool.

Version 1

Shape the dough as required, for example, mini pizzas. Add the pumpkin sauce and Steirerkäse cheese on top and cook in an oven. Slice the bacon (not too thin), sprinkle across the pizza after 4 minutes and then continue to cook for around 6-10 minutes.

Version 2

Shape the dough as required and add the sliced tomatoes and cheese on top. Bake until crispy in a pre-heated oven. Once cooked, top with Vulcano ham and lamb’s lettuce. Marinate with apple vinegar and pumpkin seed pesto.

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Pumpkin seeds finely ground

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Apple vinegar Premium

The pleasant acidity of the Styrian apple cider Premium, which…

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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…

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Styrian Pizza Difficulty level: medium 30 Min. Preparation time 6 Portions 240 °C Ober-/Unterhitze Dough 900 g flour 500 ml lukewarm water 25 g salt 3 tbsp Steirerkraft pumpkin seed oil PGI 25 g Steirerkraft pumpkin seeds, grated 8 g yeast (or 1 pack dried yeast) Version 1 pumpkin (e.g. Hokkaido) bacon Steirerkäse cheese Version 2 sliced tomatoes cheese cured ham lamb’s lettuce Steirerkraft apple vinegar Steirerkraft gourmet pesto – pumpkin seed with basil Shop products online Preparation Heat oven to 240°C. Thoroughly knead together the flour, water, salt, pumpkin seed oil, pumpkin seeds and yeast, cover and leave to rise for min. 2 hours at room temperature. Tip: Do not mix the yeast with salt. Ideally add this afterwards and knead further. Peel the pumpkin, remove the seeds, dice and sweat in butter. Add salt and cook until the pumpkin is soft. Squash down the pumpkin with the back of a spoon until creamy (a few pieces can also be left in the sauce) and leave to cool. Version 1 Shape the dough as required, for example, mini pizzas. Add the pumpkin sauce and Steirerkäse cheese on top and cook in an oven. Slice the bacon (not too thin), sprinkle across the pizza after 4 minutes and then continue to cook for around 6-10 minutes. Version 2 Shape the dough as required and add the sliced tomatoes and cheese on top. Bake until crispy in a pre-heated oven. Once cooked, top with Vulcano ham and lamb’s lettuce. Marinate with apple vinegar and pumpkin seed pesto. Print recipe