Prep: 15 mins | Cooking time: 12 mins | Makes: 2 pizzas
300g fresh ricotta
1/2 cup finely grated parmesan cheese
1/3 cup extra virgin olive oil, plus extra to drizzle
2 garlic cloves, crushed
2 x 250g packets pizza dough (see note)
100g baby potatoes, very thinly sliced
200g brown cup mushrooms, sliced; or brown or white button mushrooms, sliced; or larger mushrooms halved and sliced
Baby rocket leaves, to serve
Preheat oven to 240°C/220°C fan-forced. Combine ricotta, parmesan, 2 tablespoons oil and garlic in a bowl. Season with salt and pepper. With oiled hands, spread each pizza dough over 2 greased baking trays. Crumble ricotta mixture over bases. Arrange potato over ricotta. Top with mushroom. Drizzle with remaining oil. Season with salt and pepper. Bake for 10-12 minutes or until base is cooked and mushrooms are golden.
Sprinkle with rocket. Drizzle with extra oil. Serve.
Cook’s note: You can find fresh pizza dough in the refrigerated section, near the fresh pasta. But you can also use a ready-made pizza base from the bakery section of the supermarket.
80g brown cup mushrooms, sliced; or 80g white and brown button, or Swiss brown, sliced
¼ green capsicum, sliced
8 thin slices pepperoni salami
4 pitted black olives, sliced
5 Perino tomatoes, halved
Fresh basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper.
Whisk eggs and milk in a large bowl until smooth. Add ½ cup cheese. Season with salt and pepper. Add to prepared tin. Bake for 5 minutes.
Arrange mushroom, capsicum, salami, olives and tomato on top, without pushing into egg mixture (omelette is only partially cooked at this stage). Sprinkle with remaining cheese. Bake for another 10 minutes. Switch oven to grill. When grill is hot, cook omelette under grill for 2-3 minutes or until golden. Serve sprinkled with basil.
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
4 garlic cloves, crushed
12 Portabella Mushrooms
1 punnet cherry tomatoes, quartered
120g goat’s cheese
1 cup small basil leaves
Salt and pepper, to season
Preheat the oven to 200°C Combine the oil with the garlic, salt and pepper. Spoon the mixture over the mushrooms on an oven tray lined with lightly greased foil.
Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
Turn the grill onto high. Crumble over the goats’ cheese and place under the grill for 5 minutes or until the tomatoes and goats’ cheese is lightly golden.
Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.
Place flour, yoghurt, baking powder, 1 tbs of olive oil and 1 tsp salt in a food processor. Pulse until it forms a dough. Place dough on a floured surface and form a ball.
Roll out with a rolling pin to form a 30cm circle. Combine garlic and oil in a small bowl, then season with salt and pepper. Brush some of the oil over the pizza tray. Cover with dough and brush with more oil.
Add Passata sauce to remaining oil, mix and use to coat the dough.
Top with cheese then mushrooms.
Bake in the oven for 8 minutes then, switch the oven to grill and cook for a further 2 minutes, or until golden and the cheese is bubbling.
Slice and serve.
Note: If you don’t want to make a pizza base, you can use a store bought
one.
