Pumpkin flat flamebread

I really can't tell if this special known baked - normaly in the stoneoven - pizza-like loaded bread is called Flatflamebread, translated to english. But for me this was the logical word- so sorry if I wrote it wrong. Hope you understand anyway.

Before being vegan I ate a few times a Flatflamebread, and sometimes I'm in the mood for it, as it's lighter than a pizza - as the bread is thinner and not so loaded - more like an appetizer. The first flatflamebread I made the vegan way was very good, but this was years ago and yesterday I saw the frozer flatflamebread at the supermarket and all I wanted is to grab it - BUT it's not vegan. So I decided to go home and make another one on myself (still better ;-)

I kept the flatflamebread very simple (as known) just some vegan cheese and a vegetable. Perfect if you're in the mood for a pizza but a lighter version!

Serve the flamebread plain or with a salad (as I did). Enjoy this easy dish!

------------------------------------------------------------------------

Pumpkin flat Flamebread (called Flammkuchen)

Time: 1 hr
Plus dough resting time, or you use a bought one (faster)

Ingredients
For 4 pieces

10 g of yeast
250 g of flour
100 g whole milk vegan yogurt
6 tablespoons olive oil
salt
750 g Hokkaido pumpkin
Pulp of 4 figs
3 tablespoons lime juice
1 tsp. brown sugar
cayenne pepper
4 tablespoons melted vegan margarine
Leaves from 1 sprig of thyme
250 g vegan cheese grated, or prepared one,

200g radicchio, trimmed and tease

Direction
Dissolve yeast in 4 tbsp warm water. Place the flour in a bowl and make a hole. Pour in yeast , yogurt , 2 tablespoons oil and 1/ 2 tsp salt and knead to a smooth dough . Shape into a ball and leave covered in a warm place for 2 hours.

Cut Hokkaido into quarters , remove seeds and cut into slices. Puree Fig fruit flesh with lime juice , sugar, cayenne pepper , 1 pinch of salt and 4 tbsp oil .

Cut four times baking paper in sheet size. Preheat oven to 250 degrees with sheet metal. Knead the dough , divide into 4 portions and let rest for 5 minutes. Wrap each portion of dough between two sheets of plastic and roll paper thin .

Put each piece of doughtarte on a piece of baking paper. Top with pumpkin slices and brush the squash with butter. Season the Tarte with thyme , salt and pepper and sprinkle with grated vegan cheese. Pull Tarte with the baking paper on the hot plate. Bake in portion (space in the oven!) on the 2nd shelf from the bottom about 6 minutes.

Mix Radicchio and fig sauce and serve together with the Tarte .

Enjoy!