5 Autumn Ingredients That Belong on Your Pizza

There’s a common assumption that pizza ovens get packed away once summer’s over. Here at The Pizza Oven Shop, we argue they shouldn’t! Autumn might not be the obvious choice for cooking outside with fire. But as the evenings draw in and there’s a chill in the air, standing next to a roaring oven suddenly feels like a sensible place to be. It’s also when the produce gets interesting. So, we’ve put the tomatoes and basil to one side for a few months and put forward five autumn ingredients we think deserve a spot on your pizza.

Butternut Squash

If there’s one ingredient that says autumn, it’s butternut squash. It’s super sweet, and when it hits the intense heat of a pizza oven, the edges catch and caramelise in a way that’s hard to beat. The key is to roast it first. Your pizza will only be in the oven for 90 seconds or so, which isn’t long enough to cook raw squash through. Cube it, roast it with a drizzle of olive oil, then pair it with ricotta and a few crispy sage leaves. Simple, but it works every time.

Apple

Apple on a pizza might raise a few eyebrows, but stick with us. A good sharp apple cuts through rich, salty toppings brilliantly, which is why it works so well with bacon and caramelised onion. Blue cheese is another good match if you like things a bit punchier. Slice it thinly so it softens in the oven without turning to mush. A drizzle of honey once it comes out doesn’t hurt either.

Figs

Figs are a classic Autumn pizza ingredient, and certainly one to reach for when you want to impress. They go soft and jammy in the oven and look fantastic on the plate, particularly alongside goat’s cheese and a drizzle of balsamic vinegar. 

Prosciutto is the classic partner here, but add it after the pizza comes out rather than before. In a hot oven it often turns too crispy, which is fine, but draping it over at the end makes sure it stays silky and melts into everything underneath. Fresh figs are at their best in early autumn, so don’t leave it too late.

Pear

Pear is a bit gentler than apple, and that’s exactly why it pairs so well with strong cheese. Gorgonzola and walnut is the combination we keep coming back to. The sweetness of the pear softens the blue cheese without it losing any of its character, and a handful of rocket after baking adds a nice peppery finish. The one thing to watch is the walnuts. They’ll burn quickly in a wood-fired oven, so either scatter them on for the last few seconds or toast them separately beforehand.

Wild Mushrooms

It wouldn’t be Autumn without wild mushrooms, would it? Their earthy, savoury flavour and a bit of woodsmoke are a natural match, and they’re one of the best toppings for a white pizza. Try a mix of porcini, chanterelles, black trumpets and oyster mushrooms and whatever else you can get hold of, with garlic, fresh thyme and some taleggio cheese. 

The mistake people tend to make is putting them on raw. Mushrooms hold a lot of water, and it all ends up as a soggy mess. Give them a quick fry first with a small amount of olive oil and butter.

Final Thoughts

We hope we’ve proved to you that Autumn isn’t the end of pizza season! Don’t feel you have to stick rigidly to the ingredients and combinations we’ve mentioned above either. Apple works surprisingly well on the squash pizza, and pear and mushroom is worth a go too. Half the fun is experimenting. So, if you’re planning to keep the oven going through the colder months, have a go for yourself and let us know how you get on!

If you’d like to learn more about the range of pizza ovens and accessories we sell here at The Pizza Oven Shop, or have any questions, our friendly team is here to help. Reach out to us via our social channels, call 01423 608648 or email sales@thepizzaovenshop.com.