Truffled Squash, Chestnut and Blue Cheese Pizza
4
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.
Ingredients
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1 pizza base
6 slices of roasted squash
100g blue cheese, crumbled
8 baby sprouts, halved
8 chestnuts, cooked
2 tbsp TruffleHunter Black Truffle Pate
6 sage leaves
Drizzle of TruffleHunter Black Truffle Oil
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Bag of baby rocket leaves
6 Parmesan shavings
3 figs, halved
1 tsp TruffleHunter Black Truffle Oil
1 tbsp TruffleHunter White Truffle Balsamic Vinegar
Directions
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.
Bake for 10 minutes and drizzle with truffle oil before serving.
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.
