Fall Dinner: 4 Easy Fall Pizza Recipes

It’s autumn and with it our dishes become more comforting, the recipes more generous and the cooking even more convivial. And what’s more convivial than a steaming pizza?

One of the first examples of street food

If today it embodies conviviality, this is not always the case. Pizza, in its first forms in Naples, was distinguished by two main types which rather reflected the social differences of the time. The rich enjoyed a sweet version topped with almonds served like a pastry, while for the working classes, pizza was instead a quick, affordable and nutritious meal, sold by street vendors. Topped with simple products, this savory version of pizza ultimately aimed to satisfy hunger at a lower cost. It was typically eaten standing up, in the street, folded in four making it easy to eat with one hand. Today, as satisfying as ever, even for the biggest appetites, pizza is constantly reinvented with the seasons and our inspirations.

How to make your fall pizza a success?

The importance of dough

When we ask ourselves how to make pizza, we often think of the toppings, but the dough is, if not more, just as important. And I might as well tell you that nothing beats homemade dough, even if it takes a little more time. Traditionally, we use wheat flour, but for a change, try other types of flour. Rye, spelled or even lentil flour, which in addition to being particularly nutritious, will give a pretty color. The longer it rises, the more flavors the dough will develop and will be digestible. For an even more fluffy dough, you can let it rise in the refrigerator for at least 8 hours. If you don’t have a lot of time, opt for ready-made dough. A little less tasty obviously but just as effective.

The right basis

As a base, try spreading a thin layer of chestnut or pumpkin puree on your dough before adding the carefully selected ingredients. Add to this base – or directly to your dough – a mixture of seasonal spices. For example, a touch of allspice (mixture of nutmeg, pepper, cloves and cinnamon), cardamom, anise or the essential chili pepper. More classic, the cream used as a base is always an excellent idea since it will make the preparation even more delicious.

Seasonal vegetables

First of all, know that by opting for seasonal fruits and vegetables, you are choosing ingredients that are not only fresher and tastier but also more nutritious. In this case, choose autumn vegetables. Squash, seasonal mushrooms such as porcini mushrooms or chanterelles, sweet potatoes, potatoes and carrots that we readily combine with rich and tasty cheeses such as Reblochon, Comté or goat’s cheese. For sweet and sour lovers, fruit, thinly sliced apples or pears, are an equally tempting idea. Combined with blue cheese or gorgonzola, they guarantee a beautiful harmony of flavors. Before filling your dough, it is best to prepare the vegetables by roasting them in the oven or in a pan. This step is crucial to ensure they are tender and flavorful. Not only will raw vegetables not cook sufficiently during the pizza’s cooking time, but they could also soften your dough.

Once all the elements are gathered, add the last elements to your fall pizza – a few roasted nuts or fresh herbs – and it’s finally ready to enjoy!

Trish Deseine’s Pumpkin, Blue Cheese and Spinach Pizza

© Deirdre Rooney / Gallimard

A real autumn recipe with pumpkin, blue cheese and spinach on the program.

Discover our recipe for Pumpkin, Blue Cheese and Spinach Pizza from Trish Deseine

Tarte flambée with oyster mushrooms and gorgonzola

© Valéry Guedes

In this recipe, we put oyster mushrooms in the spotlight. Mushrooms with a slightly sweet taste and notes of chestnuts which contrast with the intensity of the gorgonzola.

Discover our recipe for Tarte flambée with oyster mushrooms and gorgonzola