Truffled Mushroom Pizza

with Rocket Salad

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Quarter the mushrooms. Peel and mince the garlic. Grate the Gruyere. In a bowl, combine the ricotta, Gruyere and garlic with a pinch of salt.

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2 Fry

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min. 

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3 Roll pizza

Meanwhile, sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays. Dollop the ricotta mixture and gently spread.

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4 Bake

Top the pizza base with the mushrooms. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

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5 Prep salad

Halve the cherry tomatoes. Add the olive oil, balsamic vinegar, Dijon, honey, salt and black pepper to a large bowl. Whisk or until fully combined - this is your dressing. Add the rocket and tomatoes and toss.

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6 Serve

Shave the Parmesan directly over the hot pizzas. Finish the pizzas with a drizzle of truffle oil and a generous grind of black pepper. Serve immediately with the salad alongside.

Tips for fussy eaters

Go easy on the truffle oil!

Pro tip

Prep and cook the mushrooms 24 hours in advance.

This cheesy mushroom pizza enjoys an upscale twist with a generous drizzle of truffle oil!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1258 · Prot 47 · Carbs 152 · Fat 51

Ingredients

Number of people

Toppings

Chestnut mushrooms 250 Grams
Garlic cloves 2 Piece
Gruyere 60 Grams
Ricotta 250 Grams
Olive oil 2 Tbsp
Parmesan 30 Grams
Truffle oil 15 ML

Pizza base

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Salad

Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Rocket 80 Grams

This cheesy mushroom pizza enjoys an upscale twist with a generous drizzle of truffle oil!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1258 · Prot 47 · Carbs 152 · Fat 51

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Quarter the mushrooms. Peel and mince the garlic. Grate the Gruyere. In a bowl, combine the ricotta, Gruyere and garlic with a pinch of salt.

photo

2 Fry

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min. 

photo

3 Roll pizza

Meanwhile, sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays. Dollop the ricotta mixture and gently spread.

photo

4 Bake

Top the pizza base with the mushrooms. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

photo

5 Prep salad

Halve the cherry tomatoes. Add the olive oil, balsamic vinegar, Dijon, honey, salt and black pepper to a large bowl. Whisk or until fully combined - this is your dressing. Add the rocket and tomatoes and toss.

photo

6 Serve

Shave the Parmesan directly over the hot pizzas. Finish the pizzas with a drizzle of truffle oil and a generous grind of black pepper. Serve immediately with the salad alongside.

Tips for fussy eaters

Go easy on the truffle oil!

Pro tip

Prep and cook the mushrooms 24 hours in advance.

Ingredients

Number of people

Toppings

Chestnut mushrooms 250 Grams
Garlic cloves 2 Piece
Gruyere 60 Grams
Ricotta 250 Grams
Olive oil 2 Tbsp
Parmesan 30 Grams
Truffle oil 15 ML

Pizza base

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Salad

Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Rocket 80 Grams
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