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Autumn flammkuchen with pumpkin, fresh figs and tangy feta

Give flammkuchen an autumn twist by adding pumpkin, fresh figs, and tangy feta.Serve with Lowlander Pumpkin Weizen, brewed with pumpkin & spicy orange.

Ingredients

1units.itemsPumpkin
4units.itemsfigs, cut into wedges
150gfeta, crumbled
2units.itemsflammkuchen dough sheets
extra freshly ground pepper
handful of arugula
Freshly ground pepper
extra virgin olive oil
Salt

Preparation

  1. Preheat the oven to 200°C.
  2. Start with the pumpkin spread: roast the whole pumpkin in the preheated oven for about 45-60 minutes, until it can be easily pierced.
  3. Leave the oven on and let the pumpkin cool until it can be safely cut in half.
  4. Remove the seeds and stringy core, scoop the pumpkin into a food processor, and puree together with salt and a generous twist of black pepper.
  5. Meanwhile, toss the pumpkin seeds with some olive oil, pepper, and salt and roast them for 10-15 minutes in the oven until golden brown and crispy. Leave the oven on for now.
  6. Roll out the flammkuchen dough and spread with a good layer of pumpkin puree.
  7. Leave about 2 centimeters free along the edge