Mini pizzas with pumpkin, leek and cheese
easy
60 mins
60 mins
Ingredients
- 500 g Flour
- 2 packages Dry yeast
- 7-10 Tbsp Salt
- 10 TABLESPOONS Olive oil
- 250 g Pumpkin (e.g. Hokkaido)
- 1 Stalk leek (leek)
- 250 g Schmand
- 200 g Double cream cream cheese
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 2-3 stem(s) Thyme
- 200 g Bel Paese cheese
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Mix flour, yeast and 1 teaspoon of salt in a bowl. Add olive oil and 200-250 ml of lukewarm water and knead everything into a smooth dough using the dough hooks of the hand mixer. Dust with some flour and let it rise covered in a warm place for about 30 minutes. Meanwhile wash pumpkin, remove seeds and cut into fine cubes. Clean the leek, cut into fine rings and wash.
- 2
Whisk sour cream, cream cheese and egg. Season to taste with salt and pepper. Wash thyme and shake dry. Pluck the leaves, except some for decoration, from the stems and add to the sour cream mixture. Stir in. Grate cheese finely. Roll out the dough to a rectangle (approx. 30 x 40 cm) and cut out 24 circles (6 cm Ø each). Spread a tablespoon of sour cream on each circle. Cover with pumpkin and leek and sprinkle with cheese. Place mini pizzas on 2 baking trays lined with baking paper.
- 3
Roll out the dough to a rectangle (approx. 30 x 40 cm) and cut out 24 circles (6 cm Ø each). Spread a tablespoon of sour cream on each circle. Cover with pumpkin and leek and sprinkle with cheese. Place mini pizzas on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove and sprinkle with coarse pepper. Serve garnished with thyme
- 4
10 minutes waiting time
Nutrition Facts
190 kcal
16 g
12 g
5 g
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