Pumpkin Feta Pizza

For the dough, crumble yeast and mix with 50 ml (approximately 1/4 cup) lukewarm water. In a bowl, knead together flour, salt, yeast mixture and 180-200 ml (approximately 3/4 to 1 cup) lukewarm water. Continue kneading on a lightly floured surface. Form dough into a ball, cover and let rise in a warm place for 1 hour.

For the topping, boil pumpkin pulp in salted water until soft, 8-10 minutes, and drain.

Crumble feta cheese and mix with sour cream. Coarsely chop walnuts.

Preheat oven to 250°C (approximately 475°F).

Vigorously knead dough and roll out on a lightly floured surface. Place dough on a baking sheet lined with parchment paper and brush with olive oil. Arrange pumpkin over crust, sprinkle with feta and walnuts and season with salt, pepper and nutmeg. Bake until golden, 20-30 minutes.