your favourite pizza dough (I made a whole wheat dough by How Sweet It Is, only with much less honey)
200 g sour cream (15% fat)
3 tbsp quark (low fat)
a bunch of thyme, chopped (alternatively sage, then you can use the whole leaves)
1 small or half a butternut or hokkaido pumpkin
2 large red onions
1 sour apple (like boskop or jonathan)
150 g gorgonzola
freshly ground sea salt, pepper, and nutmeg
Preheat oven to 400°F (200°C).
Peel and chop onions and butternut pumpkin. Cut apple into quarters, remove chore and chop into thin slices.
Whisk together sour cream and quark, generously season with salt, pepper, nutmeg and half of the thyme.
Roll your pizza dough into your preferred shape.
Spread sour cream mixture evely onto the dough. Sprinkle with pumpkin, onion, apple and thyme or sage. Sprinkle with salt and pepper and finally with gorgonzola.
Bake in the oven for about 30 to 40 minutes or until the pizza turns golden.