A winter twist on a European classic, this flammkuchen-style pizza brings together creamy cheese, sweet pears, roasted pumpkin, red onion, and a scattering of pecans. It’s simple to make, stunning to serve, and perfect for cosy nights in.
Pear & Pumpkin Flammkuchen Pizza
Serves 4
40 min
What do I need?
For the base
- 250 g plain flour
- 1 tsp salt
- 1 tbsp olive oil
- 120 mL lukewarm water
For the topping
- 100 g crème fraîche or sour cream
- 1 garlic clove, finely grated
- Salt and pepper, to taste
- ½ small butternut pumpkin, thinly sliced
- 1 ripe pear, thinly sliced
- ½ red onion, finely sliced
- 80 g soft goat’s cheese or ricotta
- Handful of pecans, roughly chopped
- Few sprigs of rosemary, leaves only
- Chilli flakes (optional)
- Olive oil, for drizzling
How do I make it?
- Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper, or place a pizza stone in the oven to heat.
- To make the dough, combine the flour and salt in a bowl. Stir in the olive oil and water, mixing to form a dough. Knead for 2–3 minutes until smooth, then cover and set aside.
- Lightly toss the pumpkin slices with a little olive oil and roast for 10 minutes or until just tender. Set aside.
- On a lightly floured surface, roll the dough into a thin oval or round shape, like a flatbread. Transfer to the baking tray or heated stone.
- In a small bowl, mix the crème fraîche with garlic and season to taste. Spread over the dough, leaving a slight border.
- Layer with roasted pumpkin, pear, red onion, and dollops of goat’s cheese. Sprinkle over the pecans, rosemary, and chilli flakes if using.
- Bake for 12–15 minutes until the base is crisp and golden.
- Finish with a drizzle of olive oil and a crack of black pepper. Serve warm. Ideally with a glass of chilled white or mulled wine.
