Autumn Pizza Topping Ideas for Your Pizza Oven
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Autumn brings rich, earthy ingredients that make excellent pizza toppings. Roasted squash, caramelised onions, mushrooms, apples, sage and sharp cheeses create cosy flavours that suit cooler evenings around the pizza oven. Many autumn vegetables are dense or watery, though, and a pizza bakes in only a few minutes, so a little preparation is the difference between a balanced pie and one with raw squash and a soggy middle.
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Roast squash before topping
Butternut squash, pumpkin and other winter squashes are far too dense to soften during a 90-second Neapolitan bake or even a ten-minute home oven bake. Peel and cut them into small cubes or thin slices, toss with olive oil and salt, and roast until tender with caramelised edges before they go anywhere near the dough.
Squash pairs beautifully with crispy sage leaves, goat cheese or ricotta, caramelised onions and a drizzle of hot honey added after baking. A white pizza with garlic oil and mozzarella lets the sweet, nutty squash flavour stand out instead of competing with tomato sauce.
Slice apples and pears thinly
Apples and pears bring sweetness and a pleasant acidity that cuts through rich cheese. Slice them very thinly with a sharp knife or mandoline so they soften and lightly caramelise in the time it takes the crust to cook.
Classic pairings include pear with gorgonzola and walnuts, apple with sharp cheddar and bacon, or either fruit with brie and thyme. Add a handful of rocket or arugula dressed with lemon after baking for peppery freshness that keeps the pizza from feeling too sweet.
Cook mushrooms first
Mushrooms are mostly water, and raw slices release that moisture onto the pizza as they bake, which leads to a wet, pale centre and a soggy base. Sauté them in a hot pan until the liquid has evaporated and the mushrooms are browned before using them as a topping.
Mixed wild or chestnut mushrooms work well with garlic, thyme and melting cheeses such as fontina or taleggio. A few drops of truffle oil after baking adds an indulgent finish, but use it sparingly because the flavour quickly becomes overpowering.
Balance rich autumn flavours
Autumn toppings tend to be rich, sweet and earthy, and a pizza loaded with all three can taste heavy after a slice. Adding acidity and heat keeps each bite interesting and balanced.
Quick pickled red onions, a light drizzle of balsamic glaze, chilli flakes and fresh herbs all bring contrast. Use strongly flavoured cheeses such as blue cheese or aged pecorino in smaller amounts than mozzarella so they season the pizza rather than dominate it.
Try sausage with bitter greens
Italian sausage with kale, chard or broccoli rabe is a hearty autumn favourite with a good balance of fat and bitterness. Crumble and brown the sausage first, then blanch or quickly sauté the greens so they wilt and lose excess water.
Fennel seeds, a pinch of chilli and a little grated lemon zest brighten the combination. It works well on either a simple tomato sauce or a white base with garlic oil and fior di latte.
Cooking tips for high-heat ovens
Keep topping loads light, especially in portable ovens, so the base and top finish cooking together. Pre-cooked toppings only need to warm through and brown, which makes them ideal for fast, very hot bakes.
Add delicate ingredients like fresh herbs, leafy greens, honey and balsamic glaze after the pizza comes out, since sugary drizzles burn within seconds at pizza oven temperatures. Thin slices of cured meats such as prosciutto also taste better draped over the hot pizza than baked.
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