Recipe: Autumn Pizza – Chestnuts, Pumpkin, Goats Cheese and Caramelised Onions.


The long nights are drawing in and the weather is slowly getting colder – autumn must be upon us! So lately I have been trying a dairy (i.e. cows milk) free diet and this has been very difficult for a cheese and chocolate obsessed gal!

However, have been finding alternatives and what to cook easier than first thought. One of our easiest quick evening meals to make in autumn involve pizza dough. Most don’t contain dairy so a great starter base for building up a main meal for people who haven’t got time to start messing around making pastry from scratch.

Pumpkins and Squashes are easy to get here now they are in season so used in lots of our cooking this month. October also heralds the beginning of justifying eating roasted chestnuts as it is only a few months from a certain seasonal festivity! This recipe includes a layer of caramelised onions as they add moisture and a sweet, sticky flavour.

Here is our recipe for really easy autumn pizza – it also works well on puff pastry (contains dairy obviously) or as a filling for a tartlet or quiche.


  • Pizza dough base (also think using up old slices of bread or pittas for ‘mini pizzas’ or using pastry.
  • 3 onions
  • half cup brown sugar
  • Roasted chestnuts (we had about 6 large ones left over from getting at a local autumn market the day before). You can boil them in their brown shells too in a pan for approximately 20 minutes, then peel and use as needed.
  • Goats Cheese (crumbly type is best)
  • Pumpkin (half of a small one) or half a Butternut squash. (Also you could roast all of it – we do this then use the other half to make a pumpkin and chickpea spicy stew the next day).
  • Can add a little rocket/herbs/spare thinly cut salad to top if needs using up – will go crispy.
  • A little oil for roasting
  • A little salt, pepper and paprika


  1. Preheat oven to 200’C.
  2. Peel and cut the pumpkin into small cubes and add to a roasting tin, mixed with the oil. Put in oven for approximately 30 minutes.
  3. Whilst that is roasting, cut up your onions and sauté them in a pan. Once soft add the brown sugar to caramelise. Turn down the heat.
  4. Dice the cooked Chestnuts into fine pieces and add to the onion pan to warm for a few minutes.
  5. Get the pizza dough spread out on a baking tray ready for the toppings.
  6. Empty the chestnut/onion mixture onto the pizza base. Spread out evenly.
  7. Add any herbs/ salad you want on the top spread evenly. We used leftover rocket leaves which needed using from fridge.
  8. After the allocated time and the pumpkin is soft, get it out of the oven and turn oven down to 180’C.
  9. Distribute the pumpkin over the onion mix.
  10. Crumble the goats cheese evenly over the pizza.
  11. Season with paprika, salt and pepper over the top. Pop in oven for 30 minutes until cooked and golden. Then enjoy!

We served it with potatoes and green beans in a paprika butter (a little salt, pepper, paprika and butter melted and combined together) and added almonds to the mix. Also Although this is a veggie dish it should please meat eaters too as it is very filling and hearty : )

Let me know if you liked this recipe! Katy, The Good Life In Practice x


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