Autumn garden pizza

Autumn is an earthy season with funky mushrooms and the bright squashes available. This pizza is created with my favourite flavours which include blue cheese and truffles! If those aren’t your favourite then you can easily switch blue cheese for cheddar and leave out the truffles. Best to serve with a side salad.

Recipe details

Serves: 2
Prep Time: 10 mins
Cook Time: 25 mins
Ready In: 45 mins
Difficulty: Easy

Meal prep storage

Best eaten fresh

Ingredients

300g mixed mushrooms (chanterelles, oyster, or porcini), sliced
250g pumpkin or butternut squash, thinly sliced
320g puff pastry (approx. 1 pre-rolled pack)
100g blue cheese or cheddar, crumbled
1 red onion, thinly sliced
12 cherry tomatoes, halved
15g butter (approx. 1 knob)
1 tbsp truffle oil (or olive oil)
5 fresh sage leaves, torn
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
--- Topping ---
20g pecorino or parmesan, grated
10g fresh or jarred truffles (optional), shaved

Method

Heat the oven to 200 degrees and place the puff pastry on the side, don’t open it, to get to room temperature.

Prep all the veggies and put a large frying pan on a high heat and add a glug of olive oil.

Add the onions to the pan and while they cook for a few minutes, open the pastry and roll it out over a baking tray. I use the greaseproof paper provided in the pastry to keep the pan from sticking. Pop it in the oven for 15 mins. The pastry will rise but don’t worry the weight of the topping will push it down. Keep an eye on the pastry and remove from the oven when cooked and golden.

While the pastry cooks, add the squash to the pan for a few mins until parts start to get golden, then add the butter and mushrooms. Also waiting for some of those to get golden. Then throw in the tomatoes, sage leaves and a sprinkle of thyme. Let them all cook until golden and soft.

Once the base is cooked, tap down the risen pastry and pop on small chunks of the blue cheese (or grate over the cheddar), then layer over the veggies, followed by a drizzle of the truffle olive oil (or olive oil). Optional here to add the fresh/jarred truffles.

Scatter over salt and pepper to taste and grate over some pecorino (Parmesan).

It’s ready, take your master piece over to the dinning table and slice into large squares, enjoy!