Pumpkin, Mozzarella & Bacon Pizza

1. 1 Wheat flour 90 g
2. 2 Dry yeast 2 g
3. 3 Sugar 3 g
4. 4 Olive oil 8 ml
5. 5 Pumpkinpack 1 kg ≈ $2.80 120 g
6. 6 Mozzarellapack 125 g ≈ $1.80 70 g
7. 7 Baconpack 200 g ≈ $2.91 35 g
8. 8 Red onion≈ $3.00 per kg 35 g
9. 9 Dried thyme 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour, yeast, sugar, 1g salt, oil, and 55ml warm water to form a soft dough.

2. Let the dough rest in a warm spot for 25 minutes until slightly puffed.

3. Slice pumpkin⁵ and red⁸ onion thinly, cut bacon⁷ into strips, and tear mozzarella⁶ into chunks.

4. Roll the dough into a thin round, then transfer to a baking sheet.

5. Arrange mozzarella⁶, pumpkin⁵, onion, and bacon⁷ on top; sprinkle with thyme and remaining salt.

6. Bake at 450°F (230°C) for 12–15 minutes, until the crust is golden and the pumpkin⁵ is tender.