Creamy Truffle Mushroom Pizza
With Cheddar, Caramelised Onions, Balsamic Glaze and Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 grams
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
180 grams
Sliced Mushrooms
3 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Red Onion
150 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Dried Oregano
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough(s) from the fridge and allow to come to room temperature.
Heat a drizzle of oil in large frying pan on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until starting to browned, 3-4 mins. TIP: Don't overcook them as they will finish cooking in the oven.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Halve, peel and thinly slice the onion.
Once the mushrooms have started to browned, add the garlic and fry, 1 min more.
Remove from the heat and set aside for now.
Halve the ball of dough(s). Sprinkle a little flour on your clean worktop and roll your dough into round pizza shapes the size of a plate, around 0.5 cm thick.
Place on baking tray(s), use more than 1 if you need to.
Spread the creme fraiche over the pizza bases, leaving a 1cm border around the edge.
Sprinkle over the dried oregano and season the base with salt and pepper. Top with the garlicky mushrooms. Sprinkle over the cheese.
When the oven is hot, bake until the bases are golden and the cheese is melted and bubbling 15-18 mins.TIP: Oven temperatures may vary, cook until the dough is cooked through and crispy.
If you've used more than 1 tray, swap the trays round halfway through to ensure they cook evenly.
While the pizzas cook, return the (now empty) pan on medium heat with a drizzle of oil a knob of butter (if you have any).
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, in a small bowl, combine half the truffle zest and the mayo (see pantry for amount).
When everything's ready, share the pizzas between serving plates.
Dot on the caramelised onions. Sprinkle over the remaining truffle zest and top with the rocket.
Drizzle the balsamic glaze over the leaves. Serve the truffle mayo alongside for dipping.
Enjoy!
