Go Back
Sweet fall pizza

Sweet fall pizza

The sweet fall pizza is a sweet dream. Anyone who loves pineapple pizza will love this one just as much.
Print Recipe Pin Recipe
Servings: 1 person
Course: main course
Ingredients Method Notes

Ingredients
  

For the pizza dough
  • 200 g whole spelt flour
  • 2 g dry yeast
  • 2 g salt
  • 150 ml lukewarm water
  • type 630 flour for working the dough
For the topping
  • 150 g tomato sauce
  • 2 tsp oregano
  • 2 tsp Italian herbs
  • 150 g boiled chestnuts
  • 200 g spaghetti pumpkin cooked through
  • 1 pinch of salt
  • water for spaghetti pumpkin to cook through
  • 20 g arugula

Method
 

Pizza dough
  1. Mix all the ingredients for the pizza dough together and knead lightly.
  2. Cover and leave to rise at room temperature for 15 minutes. Then knead again briefly.
  3. Cover again and leave to rise for a further 45 minutes.
  4. Slide the pizza dough onto a floured surface. Cover well with type 630 flour and gently flatten a little with your hands. Then roll up and fold in the sides left and right. Shape back into rounds with flour.
  5. Repeat the same process once more so that the dough feels firmer.
  6. Carefully roll out the dough. Either round or long, depending on the shape you want for the pizza. You can also divide the dough and make 2 smaller pizzas.
  7. Place the dough on a baking tray lined with baking paper and leave to rise for another 15 minutes before topping.
For the topping
  1. Place the spaghetti squash whole in an ovenproof dish with approx. 250 ml water. Cover with baking paper. Cook at 200 degrees Celsius top/bottom heat for approx. 1 hour. The cooking time depends on the size of the pumpkin.
  2. Remove the pumpkin from the oven and leave to cool slightly so that you can handle it.
  3. Cut the pumpkin in half with a knife. Carefully remove the seeds and pieces of fiber with a fork.
  4. Then pull out the deliciously yellow fruit with a fork so that it looks like strings or spaghetti.
  5. Season the spaghetti fruit with a pinch of salt.
  6. Cut the cooked chestnuts into small pieces. Blend in a mixer until the chestnuts look slightly floury but still have texture.
  7. Mix the tomato sauce with the herbs in a small bowl.
Finish the pizza
  1. Spread the tomato sauce on the rolled-out pizza dough.
  2. Next, place the mixed chestnuts on top.
  3. Finally, spread the spaghetti squash on top.
  4. The oven should be preheated to 180 degrees Celsius with a pizza function beforehand.
  5. Place the pizza in the oven and bake for 15 minutes.
  6. When the pizza is ready, take it out of the oven, sprinkle with rocket and simply enjoy.

Notes

additionally a small pizza