Variation On A Classic Dish

Colorful Spelt Pumpkin Pizza

Average: 5 (2 votes)
(2 votes)
Colorful Spelt Pumpkin Pizza

Colorful Spelt Pumpkin Pizza - Popular classic in an autumnal guise

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Health Score:
9,1 / 10
45 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The bitter substances in radicchio support the work of the liver and gall bladder and thus improve fat digestion. Cress contributes to blood thinning with its secondary plant compounds. This reduces the risk of clots forming, which can trigger a heart attack or stroke.

For more fiber, vitamins and minerals, prepare the dough with whole spelt flour - then it also tastes a little nuttier. If you like, you can also prepare more dough and freeze some of it. After thawing, this can then be processed normally. If you cannot get pumpkin try using butternut squash instead.

1 serving contains
(Percentage of daily recommendation)
Calorie525 kcal(25 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates85 g(57 %)
Sugar added1 g(4 %)
Roughage8.3 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K8.3 μg(14 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.8 mg(57 %)
Folate141 μg(47 %)
Pantothenic acid2.5 mg(42 %)
Biotin13 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium1,428 mg(36 %)
Calcium81 mg(8 %)
Magnesium82 mg(27 %)
Iron3.5 mg(23 %)
Iodine5 μg(3 %)
Zinc2.6 mg(33 %)
Saturated fatty acids1.7 g
Uric acid246 mg
Cholesterol0 mg
Complete sugar20 g


14 ¼ ozs Spelt flour (Type 630)
½ cube fresh Yeast
½ tsp honey
4 Tbsps olive oil
7 ozs Hokkaido pumpkin (about 1/4 pumpkin)
2 Tbsps lemon juice
1 garlic clove
1 oz Tomato paste
10 ozs strained tomato (canned)
1 tsp dried oregano
1 red onion
½ Radicchio
1 handful Radish Cress
2 ¼ ozs Pomegranate seed (4 TBSP.)

Preparation steps


For the dough, sift flour into a bowl. Mix yeast with 8.5 ounces of lukewarm water and the honey and pour into the flour. Knead everything with 2 tablespoons of oil and 1 pinch of salt until a smooth dough comes away from the edge of the bowl. Cover and let rise for 1 hour.


Meanwhile, for the topping, clean, wash, seed and cut pumpkin into narrow wedges. Drizzle with remaining oil and lemon juice and season with salt and pepper. Peel garlic, chop finely, mix with tomato paste, tomatoes, oregano, salt and pepper and season to taste. Peel and halve the onion and cut into fine strips.


Cut dough into quarters and roll out each into a thin oval. Place dough patties on baking paper and spread with tomato sauce, leaving a narrow border all around. Top with squash wedges and sprinkle with onion strips. Carefully slide the pizzas with the paper onto the baking sheets and bake in a preheated oven at 240 °C /470 °C for 15 minutes or until golden brown.


Meanwhile, clean radicchio, wash, spin dry and cut into fine strips. Wash cress and shake dry. Sprinkle radicchio, pomegranate seeds and radish cress on pizzas and serve pizzas cut into strips.