“Chestnuts roasting on an open fire…”
Probably the last thing you want to hear in January but trust me it’s preferable to my tax return so let’s catch up on a couple of toppings which went down well last month.
Roasted chestnuts, shelled and chopped
There’s an art to shelling chestnuts, one I’ve yet to acquire even after tackling 3kgs of the little critters. Make sure you work on them while they’re hot though, this reduced the frequency of cuts under my nails and toned down the colourful language.
What I’d do differently
It needs a grind of black pepper and a drizzle of olive oil to finish but really not much else. The smell of this pizza alone makes it worth a try even if you have to wait until next year.