Fresh, simple recipes for casual fall hosting
This fall, we’re leaning into the art of easy gathering. It’s the season for unhurried evenings, open doors, and the soft hum of conversation around a crackling fire. In partnership with Ooni, we’ve gathered some of our favorite homemade pizza recipes that pair beautifully with Avaline’s organic wines. Whether you’re rolling out your own dough or keeping it simple with a ready-made crust, these easy pairings are made for sharing, slicing, and savoring all season long.
Tag us in your cozy fall spreads
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Roasted Mushroom & Burrata Pizza
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Savory roasted mushrooms, jammy onions, and creamy burrata meet the warmth of our Red Blend for a comforting bite that tastes like fall.
Makes 4 (12in) pizzas
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Ingredients
- - 4 x 250 g dough balls (at room temperature)
- - ¼ cup (52 g) Extra Virgin Olive Oil
- - 1 cup (300 g) Pomodoro sauce
- - 3 cups (518 g) Mozzarella, shredded
- - 3 cups (376 g) Mixed Mushrooms, quartered
- - 2 large Yellow Onions, thinly sliced
- - 4 x 4 oz Burrata Balls
- - 5 oz Arugula
- - Finish with Brightland Olive oil
- - Kosher salt
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Directions
Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the sliced onions and saute, stirring occasionally. You want the onions to get nice and brown. Add a splash of water to deglaze once there is a lot of brown fond on the bottom of the pan and keep stirring, this is best done with a wooden spoon. Keep repeating this process for about 30 minutes until you have caramelized onions that are deeply brown and jammy.
While you are waiting for your onions to caramelize, roast your mushrooms. Place the quartered mushrooms on a sheet tray and toss with 1 tbsp of olive oil and a large pinch of salt. Roast in your pizza oven for about 3 minutes until they are golden brown and crispy.
Stretch out your room temperature pizza dough until it is about 12 in round. Spread ¼ cup of the pomodoro sauce over the base. Sprinkle with a quarter of the mozzarella cheese.
Top with a quarter of the mixed mushrooms and 1 tbsp of the caramelized onions. Slide the pizza off of the peel, into the oven. Cook for 90 seconds to 3 minutes, turning frequently.
Remove from the oven and place on a serving peel or cutting board. Cut into 6 slices.
Break apart 1 burrata ball and spread evenly over the pizza, then top with 2 large handfuls of arugula.
Finish with a good drizzle of Brightland Olive Oil.
Spicy, Crunchy Garden Pizza (Vegan)
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A bold, crunchy bite with vegan pesto, charred corn, and chili crisp, balanced beautifully by the bright, juicy notes of Pinot Noir.
Makes 4 (12in) pizzas
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Ingredients
- - 4 x 250 g dough balls (at room temperature)
- - 2 cups (400 g) Vegan pesto
- - ¼ cup (52 g) Extra Virgin Olive Oil
- - 2 cups (240 g) Corn kernels (fresh or frozen)
- - 1 ⅓ cups (184 g) Sun dried tomatoes, roughly chopped
- - 1 cup (28 g) Green onion, thinly sliced
- - 1 cup (12 g) Cilantro, picked
- - 9 tsp/1.5 oz (64 g) Chili crisp
- - Kosher salt
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Directions
Heat the olive oil in a medium saucepan over medium high heat. Add the corn and a large pinch of salt and stir occasionally until it is nice and charred, about 10 minutes. Remove from the heat and set aside.
Stretch out your room temperature pizza dough until it is about 12 in round. Spread ½ cup of the vegan pesto over the base, followed by a quarter of the corn and sun dried tomatoes.
Slide the pizza off of the peel, into the oven. Cook for 90 seconds to 3 minutes, turning frequently. Remove from the oven and place on a serving peel or cutting board. Cut into 6 slices.
Top with a quarter each of the green onion and cilantro. Drizzle with 1-2 tsp of your favorite chili crisp. Enjoy!
Orange & Prosciutto Pizza
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A salty-sweet combination of citrus, prosciutto, and shaved cheese, made for sipping with the crisp finish of our White Blend.
Makes 4 (12in) pizzas
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Ingredients
- - 4 x 250 g dough balls (at room temperature)
- - ¼ cup (52 g) Extra Virgin Olive Oil
- - ½ cup (48 g) Shallots, thinly sliced
- - 4 cups (380 g) Fontina, shredded
- - 2 medium oranges
- - 6 oz (168 g) Prosciutto
- - 1 oz (40 g) Pistachios, crushed
- - 11 oz (72 g) Manchego, shaved
- - Zest of 1 orange
- - Edible flowers and fresh torn basil for garnish
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Directions
Use a chef’s knife to cut 1 of your oranges into thin triangles. To do this you simply cut the orange into quarters, then slice thinly lengthwise.
Stretch out your room temperature pizza dough until it is about 12 in round. Drizzle 1 tbsp of the olive oil, followed by a quarter of the sliced shallots.
Sprinkle on a quarter of the fontina, followed by a quarter of the sliced oranges. Lastly, break apart and place a quarter of the prosciutto on top of the pie.
Slide the pizza off of the peel, into the oven. Cook for 90 seconds to 3 minutes, turning frequently.
Remove from the oven and place on a serving peel or cutting board. Cut into 6 slices. Top with a quarter each of the crushed pistachios and shaved manchego.
Garnish with a little orange zest, edible flowers, and torn basil. Enjoy!
Hosting Tips
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Keep Serveware Simple
Opt for the items like wooden boards, linen napkins, or shareable platters. A curated mix of whatever you have on hand feels inviting.
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Have a Self-Serve Station
Nicely lay out dishes and then let guests help themselves—allows everyone to make their perfect plate and keeps the table simple.
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Set the Mood
Soft lighting, a great playlist, and easy-to-add details–like candles, silverware, or the nice glassware–go a long way.
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Curate the Space
Layer blankets and cushions outside or keep things casual around the kitchen island—make wherever you want guests to gather inviting.
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