Nothing is more October-appropriate than a pumpkin. And it's multipurpose: a pumpkin is both decoration and dinner.

And luckily, pumpkin is also versatile and delicious. It can be made into a sweet dessert like pumpkin pie, or used as a topping on a savory dish, like this flatbread from the Austrian restaurant Edi & the Wolf (102 Ave. C, 212-598-1040)

When chefs and co-owners Eduard Frauneder and Wolfgang Ban moved into their restaurant, they found a pizza oven already there. They decided to make good use of it, and one of the dishes they've been preparing in it is the popular Austrian style flatbread, with toppings that rotate seasonally.

"One of the things we have always done is played with seasonality," said Ban. "I love fall, it really brings so many vegetables and food to the table."

And even if you don't have a pizza oven at home, you can still make Edi & the Wolf's flatbread. And feel free to play around with toppings; indeed, that's what Frauneder and Ban do four times a year.

Pumpkin is loaded with carotenoids, the compounds that give pumpkin its bright color, including beta-carotene, a nutrient that studies have shown can reduce the risk of certain types of cancer and can protect against heart disease. It's also loaded with Vitamin A and has a decent amount of fiber.

Try this @home and tell us how you did! TWEET @amNewYork.

Bread ingredients:
2 cups all-purpose flour
2 teaspoons salt
4 teaspoons active yeast
1 large egg
1 1/3 cups water
Toppings:
1 teaspoon Crème Fraiche
1/4 tablespoon garlic
1 ounce chopped mushrooms (try chestnut, cinnamon cap or clamshells)
2 tablespoons Bufala ricotta
3 ounces pumpkin cubed into 1/2 inch pieces or shaved into strips
3 ounces pumpkin puree (after roasting, put in blender with a little oil)
Canola oil
Olive oil
Hand full of arugula (or other bitter greens)
Snipped chives
Mangalitsa Speck (optional)

Directions
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes.
2. Once bloomed, in a separate bowl add the remaining ingredients to the yeast, and stir until just combined.
3. Turn the dough onto a floured surface, and knead for 2 minutes. Transfer to an oiled bowl, and let rise until doubled in size, about an hour.
4. Preheat oven to 450 degrees. Toss pumpkin with a little canola and olive oil and dash of salt. Roast until gently charred. Puree half pumpkin.
5. Drop oven heat to 350 degrees. Divide into 8 pieces, wrap in plastic wrap and roll out each piece to 1/4 inch thickness. Remove from plastic and place on a parchment lined baking sheet. Bake for 3 minutes.
6. Remove from oven, spread with puree and then sprinkle Crème Fraiche, garlic, Speck, Bufala ricotta and mushrooms. Return to oven, bake for 20 minutes. Rotate once.
7. Take out of oven, garnish with remaining pumpkin, greens and chives. Cut into 1-inch-wide pieces.
 

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