Cheesy Garlic Mushroom Pizza & TABASCO® Brand Pepper Sauce Drizzle
with Mozzarella, Red Onion and Rocket
- Wheat
- Cereals containing gluten
- Milk
- Egg
This pizza features a tomato base, topped with creamy mozzarella, red onion and mushrooms. With ready-made pizza dough, all you need to do is roll out, layer with toppings and bake for a pizza night at home. Finish with a drizzle of TABASCO® Sauce to light things up.
Ingredients
1 ball(s)
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
3 unit(s)
Garlic Clove
1 unit(s)
Red Onion
180 grams
Sliced Mushrooms
1 ball(s)
Mozzarella
(Contains: Milk)
½ carton(s)
Tomato Passata
1 sachet(s)
Dried Oregano
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
6 milliliter(s)
TABASCO® Original Red Sauce
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough from the fridge and allow to come to room temperature.
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 6-8 mins.
Add the garlic and butter (see pantry for amount) to the mushrooms. Stir-fry for 1 min. Remove the pan from the heat.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Halve the ball of dough. Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate about 30cm wide and around 1/2 cm thick.
Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.
Spread the passata (see ingredients for amount) over the pizza bases, leaving a 1cm border around the edge. Sprinkle on the dried oregano.
Top with the mushrooms and onion, then the mozzarella and hard Italian style cheese. Season with salt and pepper.
When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.
When the pizzas are cooked, sprinkle over the rocket leaves. Drizzle over the honey (see pantry for amount).
Serve slices of your garlic mushroom pizza between your plates.
Add a drizzle of Tabasco® Sauce. Serve with the mayonnaise (see pantry for amount) on the side for dipping.
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