Seasonal Toppings: Embracing Winter’s Produce on Your Pizza

When the cooler months settle in across the Gold Coast, we start to crave food that feels a little more grounding, dishes with warmth, depth, and quiet generosity. Pizza, with its golden crust and infinite possibility, is the perfect canvas for winter’s most beautiful ingredients. It’s also the ultimate invitation: to gather, to cook, and to slow down.

At Marino & The Dough, we believe the art of great pizza starts with the dough, but it doesn't end there. The toppings matter just as much. They should reflect the season, complement the base, and offer a little something unexpected. So whether you're hosting a masterclass in your own kitchen or just planning a weekend cook-up with friends, here’s how to bring winter’s produce to your pizza,  with flavour, finesse, and a touch of Italian soul.

Roasted Pumpkin: Winter’s Golden Ingredient

Few things say “winter comfort” quite like roasted pumpkin. Soft, sweet, and slightly caramelised at the edges, pumpkin takes beautifully to fire and dough alike. It’s especially good when roasted slowly with olive oil, sea salt, and woody herbs like rosemary or sage.

Why It Works:
Pumpkin’s natural sweetness balances the salt of cheeses and cured meats, while its texture pairs well with a crisped, airy base. It also takes on flavour well so don’t be afraid to roast it with garlic, fennel seeds, or a splash of balsamic.

Try These Combos:
– Roasted pumpkin, fior di latte, sage leaves & toasted pine nuts
– Pumpkin, caramelised onion, gorgonzola & crushed walnuts
– Pumpkin puree base, pancetta, mozzarella, and chilli oil

This is roasted pumpkin pizza done right hearty, elegant, and deeply satisfying.

Caramelised Onion & Soft Cheese: Sweet Meets Creamy

Caramelised onions are the quiet achiever of winter pizza toppings. Cooked low and slow, they bring out a deep, almost jam-like sweetness that elevates any pie. Pair them with a soft cheese, something tangy or delicate and the balance is magic.

Why It Works:
The sweetness of the onion cuts through rich, creamy cheeses and brings a layered depth to every bite. Add something sharp or salty, and you’ve got a pizza that tastes far more complex than the effort it took.

Try These Combos:
– Caramelised onion, goat’s curd, thyme & olive tapenade
– Red onion, pecorino, rosemary oil & black garlic
– Onion jam, brie, truffle oil & cracked black pepper

Perfect for those who love depth without heaviness refined, but full of feeling.

Stone Fruits: A Sweet Surprise Worth Trying

Not what you'd expect on a pizza? Good. Stone fruits like figs, plums, or even late-season peaches can bring a gorgeous lift to your winter repertoire. Their sweetness pairs beautifully with the salt of cured meats and the freshness of soft cheeses.

Why It Works:
The trick here is balance. Fresh or roasted, stone fruits provide contrast sweetness against salt, softness against char, freshness against the fire-kissed crust.

Try These Combos:
– Roasted plum, prosciutto, stracciatella & rocket
– Fresh fig, ricotta, honey drizzle & crushed hazelnuts
– Grilled peach, buffalo mozzarella, balsamic glaze & mint

Not for purists, perhaps but for the curious, this is a flavour journey worth taking.

Mushrooms & Truffle: Earthy and Luxurious

Mushrooms, in all their varieties, are a winter essential. From Swiss browns to oyster mushrooms, they offer earthy umami that pairs perfectly with our longer-fermented dough. Add truffle oil, salt, or shaved and you’ve entered gourmet territory.

Why It Works:
Mushrooms absorb flavour while offering a meaty texture. When combined with truffle or rich cheeses like taleggio or pecorino, they create a sophisticated, satisfying bite.

Try These Combos:
– Swiss brown mushrooms, taleggio, thyme & truffle oil
– Mixed wild mushrooms, garlic confit, parsley & pecorino
– Button mushrooms, scamorza, pancetta & rosemary

Ideal for nights when you want to elevate without complicating earthy, aromatic, and undeniably elegant.

A Word on Fresh Local Ingredients

One of the simplest ways to make your pizza sing is to use what's growing now. Seasonal produce in Australia is not only fresher it's also more flavourful, affordable, and sustainable. In June, that means leaning into root vegetables, hardy herbs, and cool-climate fruits. Don’t overcomplicate it. When you start with great dough and great ingredients, less is always more.

If you're near a weekend market, start there. Ask your grower what’s tasting good, and build your pizza around that. 

Need a Little Inspiration? Here’s a Winter Pizza Night Menu

Starter: Rosemary focaccia with whipped ricotta and lemon zest
Pizza One: Roasted pumpkin, gorgonzola, sage, pine nuts
Pizza Two: Caramelised onion, goat’s cheese, olive tapenade
Pizza Three: Prosciutto, fig, rocket, stracciatella
Dessert Pizza: Ricotta base, honey-roasted pear, cinnamon sugar

Pour a bold red or a chilled Italian white, and you're ready to share a night worth remembering.

The Final Ingredient? Dough That Holds It All Together.

At Marino & The Dough, we teach more than the recipes, we share a craft. Our masterclasses give you the confidence to work with real ingredients, right in your own kitchen. No gimmicks, no shortcuts. Just honest dough, seasonal produce, and good company.

Because the best pizza is made with care, and the toppings well, that’s just the joy on top.

Book your winter masterclass now, or gift the experience to someone who loves to cook, authentic dough, crafted at home.