Recipe Type: Pizza

Portobello Mushroom Pizza

  • 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
  1. 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.
  2. Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
  3. 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.
  4. Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.

Fast & Fierce Mushroom Pizza

  • 300g self-raising flour, plus extra for dusting
  • 300g Greek yoghurt
  • 1 1/2tsp baking powder
  • 1/4 cup olive oil
  • 1 garlic clove, finely grated
  • 1/3 cup Passata sauce
  • 200g pizza cheese
  • 150g white sliced mushrooms
  1. Preheat oven to 220°C Fan Forced.
  2. 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.
  3. 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.
  4. Add Passata sauce to remaining oil, mix and use to coat the dough.
  5. Top with cheese then mushrooms.
  6. 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.