- For the dough
- 400 grams Pastry flour
- 1 packet Dry yeast (about 7 grams)
- 1 teaspoon salt
- 1 teaspoon sugar
- Pastry flour (for work surface)
For the dough: mix flour with yeast, salt and sugar. Gradually add up to 225 ml (approximately 1 cup) of lukewarm water and knead to a smooth dough which leaves the sides of the bowl. Cover and let rise for about 30 minutes in a warm place.
For the topping: cut pumpkin into cubes. Heat oil in a pan and cook pumpkin for about 5 minutes, season with salt and pepper. Rinse and shake dry arugula.
Place oiled baking sheets into preheated oven at 240°C (approximately 475°F).
Roll out dough on a lightly floured surface, make 6 circles. Arrange on a sheet of parchment paper.
Whisk cream cheese with sour cream. Spread on dough circles and top with pumpkin. Remove hot baking sheet from the oven and gently slide parchment paper with pizzas on it. Bake for about 10-15 minutes or until golden brown in the oven. Before serving, spread with bacon and arugula and spinkle with coarsely chopped pumpkin seeds. If desired, drizzle with a few drops of olive oil or pumpkin seed oil. Serve.