Bonfire Night Pizza

Without a doubt, one of my favourite nights of the year is Bonfire Night and I have many fond memories of kitting up in my wellies and woollies, ready to brave the elements of a typical November evening. So what better way to pay tribute than to encapsulate the smells and tastes in a pizza topping! For this creation, I have taken inspiration from the traditional toffee apple which every kid would look forward to sampling – but have added a bit of sophistication (and made it slightly more healthy!)

To make the base for this pizza, please click here.

Ingredients:

290g apple chutney

2 apples

100g hazelnuts

125g butternut squash

100g brie

Method:

1. When the bases have finished proving and you’ve taken them out, turn the oven to 210°C. We can now top our bases while this heats up to temperature.
2. Spread the apple chutney (or whatever flavour you prefer) evenly over the two bases.
3. Although I love the flavour of butternut squash, I can be put off using it in my cooking because it can be such an effort to peel and cut up! Thankfully, it seems I’m not the only one and supermarkets have now started selling pre-prepared pieces for those of us who are just too busy or downright lazy! I like to use the curly ribbons – not only because they are so much prettier than the chunks, but also because they are so small that they don’t need any pre-cooking before being added to the pizza. If you do plump for the chunks though, just bear in mind that they will need to be softened before going in the ovens on the pizzas – otherwise you risk serving up some overly crunchy veg! Whatever version you chose, sprinkle your squash onto your pizzas.
4.  Peel the two apples and cut into eighths, then distribute the pieces onto the pizzas as well.
5. Lightly toast the hazelnuts in a frying pan over a low heat on the hob and sprinkle over the squash and apples.
6. Cut the brie up and add to finish off your pizzas.
7.  Put in the oven for 10 minutes.
8. Buon appetito!