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Mushroom & mozzarella pizzas with herb oil
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½ tbsp olive oil
Small knob of butter
2 x 300g packs Cooks’ Ingredients Frozen Medley Of Mushrooms
Pinch of chilli flakes, plus extra to sprinkle
1 pack The Northern Dough Co. Original Frozen
Pizza Dough, defrosted
Plain flour, for dusting
2 x 125g packs essential Italian Mozzarella, drained and sliced
25g Waitrose Vegetarian Italian Hard Cheese, grated
Green salad, to serve
For the herb oil
2 tbsp olive oil
½ tsp Cooks’ Ingredients Frozen Chopped Garlic
½ tbsp Cooks’ Ingredients Frozen Chopped Flat Leaf Parsley
½ tbsp Cooks’ Ingredients Frozen Chopped Basil
1. Preheat the oven to 240°C, gas mark 9. Heat the oil and butter in a large frying pan over a high heat. Tip in the frozen mushrooms and sauté for 8-10 minutes, stirring, until the liquid has evaporated. Tip onto kitchen paper on a plate. Mix the mushrooms with the chilli flakes and leave to cool.
2. Mix the herb oil ingredients together in a small bowl with some seasoning, set aside.
3. Roll out the 2 balls of defrosted dough on a lightly floured surface to make 2 x 25cm pizzas, then transfer to oiled baking sheets.
4. Divide the mozzarella between the pizza bases. Top with the mushrooms and scatter with the grated cheese. Sprinkle with extra dried chilli flakes and bake for 12-15 minutes until golden and bubbling. Cut each pizza in half and drizzle with a little herb oil before serving with a green salad.
Typical values per serving:
This recipe was first published in July 2019.