Roast Chestnut Pizza with Pine Nuts : Ode to Autumn Flavours.
Shopping at street market every Saturday is something I seriously need to reconsider. The reason to this is my lack of control : as soon as I spotted these giant chestnuts, I had to buy two pounds to roast:
Then, I continued with pine nuts, mushrooms, greens, name it: I bought them all ! Then flowers, oh dear… my wallet was empty before I reached the other half of the walk: chilis, pumpkins, smoked cheese and pickled vegetables were waving me goodbye together with beetroots and horseradish.
Feeling down, I slowly walked to get my bicycle and go home but the trouble hasn’t even started yet: all the food I have bought couldn’t be carried in my bicycle basket so I had to walk all the way and push the poor bicycle aside. No coffee this time, on my way back home 🙁
So, I finally entered home, started to unwrap the beauties thinking what to combine for lunch.
Earlier the same day, we have agreed to have no surprise pizza; you know : tomatoes, ham, cheeses, mushrooms, basil ….. BUT, while kneading the dough, I figured that „ small “ change wouldn’t hurt anybody and I carefully announced chestnut-mushrooms-pine nuts-green pesto combination.
Roast Chestnut Pizza with Pine Nuts
- Dough ingredients:
- 1 ¼ cup Manitoba or all purpose flour
- 1/3 Tbsp dry yeast
- 1 Tbsp olive oil
- Salt to taste
- 2 Tbsp milk
- 1/3 cup warm water
- Olive oil for pizza pan
- Topping ingredients:
- 4 Tbsp green pesto
- 1 lb chestnuts
- 2 cups mushrooms
- 1 cup mozzarella
- 1/2 cup pine nuts
- 4 peperoncini ( optional )
- Basil to garnish before serving
Combine flour, dry yeast, oil, salt, milk and water to get a dough. If too dry, add some more warm water. Leave aside.
Using small, sharp knife, cut the cross on the skin of every chestnut to prepare them for roasting.
Using an old cast iron skillet, cook chestnuts in single layer for 15 – 20 minutes until skins open. Shake the skillet occasionally to turn chestnuts.
Once done, wrap them in wet tea towel and leave to rest for 10 minutes.
Preheat the oven to 180 C / 356 F.
Unwrap and peel two outer layers of chestnuts
Oil 10 inches rounded pizza pan and roll out the dough to fit into the it.
Spread green pesto on the top of the dough.
Arrange with chestnuts, mushrooms, mozzarella, pine nuts and pepperoncini and bake for 15 – 18 minutes.
Serve immediately garnished with basil.