Truffled Squash, Chestnut and Blue Cheese Pizza

Truffled Squash, Chestnut and Blue Cheese Pizza

Roasted squash, sweet chestnuts, and tangy blue cheese come together on a crisp base, finished with a drizzle of truffle oil, black truffle sauce and sage. This is a bold, earthy pizza with rich autumnal flavours.

let's get to it

how to make

Serves: 4

For the Pizza:

  • 1 pizza base
  • 6 slices of roasted squash
  • 100g blue cheese, crumbled
  • 8 baby sprouts, halved
  • 8 chestnuts, cooked
  • 2 tbsp Black Truffle Sauce
  • 6 sage leaves
  • Drizzle of Black Truffle Oil

For the salad:

  1. Preheat your oven to 200˚C and top your pizza base with squash, sprouts, chestnuts and crumbled blue cheese. Fill in the gaps with teaspoons of black truffle sauce and sage leaves.
  2. Bake for 10 minutes and drizzle with truffle oil before serving.
  3. For the rocket salad toss the leaves in a little truffle oil to dress and serve with halved figs and parmesan. Pour over a good drizzle of white truffle balsamic to serve.
Truffled Squash, Chestnut and Blue Cheese Pizza

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