As a contrast to the drab november fog, it's all about Orange Skies at this weeks IHCC theme. The pumpkin pizza from Falling Cloudberries fits well into the required dress code. The plated dish looks like a bit of an accident but tasted really good all the same. I guess there is a good reason why the picture in the book was taken from the pizza still sitting in the pan.
Adapted from Familienrezepte / Falling Cloudberries by Tessa Kiros
1 small pumpkin
5 Tbsp olive oil
flour for dusting
200 g strained tomatoes (passatta)
1-2 tsp dried oregano
125 g sour cream
Peel the pumpkin and remove the seeds. Cut into 2 mm slices. Place the pumkin slices in a colander, sprinkle with salt and let stand over the sink for one hour. Rinse well and pat dry. Preheat the oven to 180°C. Brush the bottom of a 25-30 cm pizza pan or springform with olive oil. Pour the flour onto a flat plate and dredge the pumkin slices through the flour. Place the slices in an even layer into the pan. Drizzle the finished layer with some olive oil. Repeat layering and drizzling until the pumpkin is used up. Salt the passatta to taste and spoon the passatta on the top pumpkin layer. Bake for about 50 minutes. Sprinkle on the oregano and add small dollops of sour cream. Return to the oven for another 5-10 minutes.