This sweet fall pizza is absolutely amazing! It tastes really sweet, but also nutty and spicy. This is sure to be some people’s new favorite pizza!
Sweet fall pizza
You simply have to try the sweet fall pizza. A unique taste that is a completely different experience.
Sweet fall pizza
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
Instructions
Pizza dough
- Mix all the ingredients for the pizza dough together and knead lightly.
- Cover and leave to rise at room temperature for 15 minutes. Then knead again briefly.
- Cover again and leave to rise for a further 45 minutes.
- 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.
- Repeat the same process once more so that the dough feels firmer.
- 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.
- Place the dough on a baking tray lined with baking paper and leave to rise for another 15 minutes before topping.
For the topping
- 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.
- Remove the pumpkin from the oven and leave to cool slightly so that you can handle it.
- Cut the pumpkin in half with a knife. Carefully remove the seeds and pieces of fiber with a fork.
- Then pull out the deliciously yellow fruit with a fork so that it looks like strings or spaghetti.
- Season the spaghetti fruit with a pinch of salt.
- Cut the cooked chestnuts into small pieces. Blend in a mixer until the chestnuts look slightly floury but still have texture.
- Mix the tomato sauce with the herbs in a small bowl.
Finish the pizza
- Spread the tomato sauce on the rolled-out pizza dough.
- Next, place the mixed chestnuts on top.
- Finally, spread the spaghetti squash on top.
- The oven should be preheated to 180 degrees Celsius with a pizza function beforehand.
- Place the pizza in the oven and bake for 15 minutes.
- When the pizza is ready, take it out of the oven, sprinkle with rocket and simply enjoy.
Notes
additionally a small pizzaTips
If you don’t have a pizza function in the oven, bake at 180 degrees top/bottom heat. However, make sure that the pizza is not baked too hot, otherwise the pumpkin topping will take on color easily. So always keep an eye on the pizza. It is better to turn the oven temperature down or cover it.
You can also divide the spaghetti pumpkin beforehand, then lightly salt the cut surfaces on the inside and place the cut surfaces on a baking tray lined with baking paper. Then bake in the oven at 180 – 200 degrees for approx. 45 minutes. However, this always depends on the size of the pumpkin.
Or you can boil the whole pumpkin in a pot of water for about 30 minutes. Prick the skin a few times beforehand.
This time I cooked the pumpkin for my sweet autumn pizza in a bain-marie in the oven as described above. The skin of the pumpkin is very hard and difficult to cut. It is therefore advisable to use a suitable pumpkin knife.
When you can pierce the skin well, the pumpkin is ready.
Interesting to know
Why do I use a pizza function on the oven? The pizza function means that the bottom heat is set a little higher than the top heat. This makes the sweet fall pizza more successful.
