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Recipe: Styrian Pizza

Preparation

for approx. 25 mini-pizzas| cooks in 30 minutes | resting time for the dough: 2 hours

1. 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.

2. 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.

Heat oven to 240°C.

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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