Pumpkin and Radicchio Pizza

Pumpkin and Radicchio Pizza is perfect for fall or anytime of the year for that matter! For those of you who love all things pumpkin or someone like me that just likes something a little interesting and different, this pizza fits the bill.

Interesting fall flavors

The pumpkin puree is slightly sweet while the radicchio brings a bitter flavor. Finishing this pizza off with shaved Parmigiano Reggiano Cheese (the King of Cheeses) and a sweet balsamic glaze make this dish the perfect balanced bite.

Our Italian adventure

A few years ago Joe, Marie (Joe’s sister) and I went to Italy and took an Italian cooking class with our friend and pizza maestro, Luigi Mercuri. We made fabulous pizzas in his wood burning oven and rolled our own fresh pasta. Then we ate and drank way too much! This pizza is my version of Luigi’s award winning Pumpkin and Radicchio Pizza.

Our cooking school experience was so much fun! Luigi found out that Joe and I like opera so he invited his friend, Claudio Rocchi, an amazing tenor who trained under the one and only Luciano Pavarotti. Claudio just happened to be in town and stopped by and sang for us. What a treat!

Pumpkin and Radicchio Pizza is easy to make

You can use homemade pizza dough or fresh store bought dough, if you prefer, to make this pizza. I bake the dough on the bottom rack of the oven with a little olive oil and salt and when it is close to being done, I pull it out of the oven and add the pureed pumpkin (sauce) to it. Then its just a few more minutes in the oven. Top it off with some shredded radicchio, shaved Parmigiano Reggiano cheese and a touch of balsamic glaze. It is that quick and easy!

Pumpkin and Radicchio Pizza

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Recipe by Margaret Sanfelippo Course: Main DishCuisine: ItalianDifficulty: Easy


10″ pizza
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Pumpkin and Radicchio Pizza is perfect for fall or anytime of the year for that matter!


  • 1/4 recipe 1/4 homemade pizza dough

  • 2 tbsp 2 flour (for rolling out the dough)

  • 2 tsp 2 olive oil

  • 1/4 tsp 1/4 salt

  • 5 tbsp 5 pumpkin puree

  • 3/4 cup 3/4 radicchio, shredded

  • 1/4 cup 1/4 Parmigiano Reggiano cheese, shaved

  • 1 tsp 1 balsamic glaze


  • Preheat the oven to 525F. Sprinkle a little flour on your kitchen counter and roll your dough as thin as possible. Place it on an oiled baking sheet. Sprinkle 1 tsp olive oil and 1/4 tsp salt on the pizza dough.
  • Bake on the bottom rack of the oven for about 5-10 minutes until the bottom of the pizza just begins to brown.
  • Remove from the oven and spread the pumpkin puree on the pizza. Place back in the oven for another 3-5 minutes, until the bottom of the pizza is golden.
  • Top with the radicchio, remaining 1 tsp olive oil, balsamic glaze and parmesan cheese.

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