- Preheat the oven to 200 degrees celsius.
- Start with making the pumpkin puree: roast the complete pumpkin in a preheated oven for 45-60 minutes, until the pumpkin can easily be pierced with a knife. Leave the oven on and leave the pumpkin to cool until you can safely cut in half.
- Remove seeds to set aside and scoop out the flesh into a food processor. Season with salt and quite some black pepper, process for a minute until smooth.
- Toss the seeds with some oil, salt and pepper and roast for 10-15 minutes until crisp and golden. Again, leave the oven on.
- Take 2 sheets of Flammkuchen dough and spread pumpkin puree on top, leaving a 2 cm edge all around. Fold the edges and brush with a bit of oil.
- Bake the flammkuchen in the preheated oven for 12-15 minutes or until crisp.
- Top the flammkuchen with fresh figs, feta cheese and rocket.
- Finish with a drizzle of extra virgin olive oil and some more black pepper.
Serve with Lowlander Pumpkin Weizen.
TIP: this is also a perfect leftover recipe; mash up yesterday’s roasted pumpkin, top with onion, mushrooms, courgette or other vegetables and bake until crisp and golden brown.
