In Brazil, chefs top their pizzas with green peas, the French love fried eggs on their slices, and in China, a crust made of mini-hot dogs is surprisingly popular! But for this recipe, we’ve kept things simple with a classic flavour combination of cheese and mushrooms. The sundried tomato paste flavour works amazingly with the earthy flavour of mushrooms pan-fried in garlic. These classic flavours don’t disappoint, trust us!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Sun-dried Tomato Paste
Olive Oil for the dressing
Baby Plum Tomatoes
Baby Gem Lettuce
Preheat your oven to 220°C. Pop your pizza bases on a large baking tray. Drain the mozzarella and pull apart into small pieces. Mix the tomato puree and sundried tomato paste in a small bowl. Divide the tomato puree mixture between your pizzas. Use a spoon to spread it out over the bases, leaving a 2cm border.
Scatter the mozzarella evenly between your pizza bases. Bake in your oven until the cheese is golden and bubbly, 12-14 mins.
Meanwhile, put the balsamic vinegar in a large bowl and add the olive oil (see ingredient list for amount). Season with salt and pepper. Stir together with a fork. Halve the tomatoes and pop them in the bowl with the dressing, toss to combine, leave to the side. Trim the root from the baby gem lettuce then separate the leaves.
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on medium high heat. When hot, add the sliced mushrooms and season with salt and pepper. Stir fry until the mushrooms are golden brown, 4-5 mins. Add the garlic, stir and cook for 1 more minute. Remove the pan from the heat.
Once the pizza is cooked, remove from the oven. Share the garlic mushrooms between the pizzas.
Toss the baby gem leaves through the bowl with the tomatoes and dressing. Serve alongside the pizzas (or on top if you prefer!) Enjoy!