Truffled Squash, Chestnut and Blue Cheese Pizza


  • For the Pizza:

    • 1 pizza base
    • 6 slices of roasted squash
    • 1 1/4 cups 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:

    • Bag of baby rocket leaves
    • 6 Parmesan shavings
    • 3 figs, halved
    • 1 tsp Black truffle oil
    • 1 tbsp White Truffle Balsamic


  1. Preheat your oven to 400˚F 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.