Quick Chicken Alfredo Pasta
Creamy chicken Alfredo pasta with garlic, Parmesan and fettuccine—an easy family dinner ready in about 20 minutes.
Autumn Harvest: A Rustic Celebration of Seasonal Flavours
The 'Autumn Harvest' pizza is a tribute to the warmth and richness of autumn's bounty. This recipe brings together the earthy sweetness of roasted butternut squash and Brussels sprouts, the savory depth of gorgonzola and Fontina cheeses, all nestled on a creamy ricotta cheese base.
Seasoned with thyme and a hint of nutmeg, and optionally finished with a balsamic glaze, this pizza is a comforting embrace of seasonal flavours. Perfect for cosy evenings, it combines the rustic appeal of autumnal vegetables with the indulgence of melted cheese, creating a dining experience that celebrates the essence of the season.
Method
1h 45m15m2h
- Mix flour, yeast, sugar, salt, olive oil, and warm water to form a dough. Knead until smooth. Let rise for 1 hour.
- Roast butternut squash and Brussels sprouts with olive oil, salt, and pepper until tender and caramelised.
- Cook garlic in olive oil, then mix with ricotta, thyme, and nutmeg for the base.
- Preheat oven to 230°C. Stretch dough into a 30cm circle. Transfer to a baking sheet.
- Spread ricotta mixture over dough. Top with roasted vegetables, gorgonzola, and Fontina.
- Bake for 12-15 minutes until golden. Garnish with fresh thyme and balsamic glaze.
Ingredients
- 15ml Olive Oil extra for base
- 3ml Salt
- 1 clove Garlic minced
- 45ml Olive Oil
- 1 Butternut Squash roasted and sliced small
- 350g Plain Flour
- 1 Red Onion thinly sliced
Notes
Consider roasted sweet potatoes or parsnips as alternatives to butternut squash.
Chopped walnuts or pecans add a nutty crunch, and a drizzle of honey can introduce a sweet note.
Enjoy with red wine or apple cider for a full autumnal experience.
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