Preparation – step by step recipe
- Preheat oven to 200°C (390°F). Toss pumpkin cubes with olive oil, salt, pepper and optional thyme in your Stark frying pan. Roast for ±25 min until golden and soft.
- Mix flour, baking powder, salt and optionally garlic or herbs. Add yogurt, water and olive oil. Knead into a smooth dough. Let rest for 30 minutes.
- Divide the dough into 2–3 pieces. Roll each one into a thin oval. Heat a cast iron skillet with a touch of oil and cook each flatbread for 1–2 minutes per side until bubbly and golden.
- Spread sour cream on the warm flatbread. Add roasted pumpkin, feta and tomatoes. Finish with pomegranate seeds, herbs, pepper and a drizzle of olive oil.
Warm or lukewarm, this colourful pizza never disappoints. Great for a creative lunch or stylish appetizer.
💡 Tip: Serve on a wooden board with extra toppings in small bowls — instant party!
