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Cheesy Garlic Mushroom Pizza and Tabasco® Sauce Drizzle

with Rocket
Recipe Development Team
Recipe Development TeamUpdated on November 10, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
981 kcal
Protein
: 
35.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

400 grams

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

Not included in your delivery

20 grams

Butter

1 tbsp

Honey

2 tbsp

Mayonnaise

Energy (kJ)4106 kJ
Energy (kcal)981 kcal
Fat40.6 g
of which saturates17.1 g
Carbohydrate117.2 g
of which sugars19.6 g
Dietary Fibre6.6 g
Protein35.6 g
Salt2.9 g
Potassium106.4 mg
Calcium37.7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Large Frying Pan
•Baking Tray
•Rolling Pin

Instructions

1

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.

2

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. 

3

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.

4

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.

5

When the pizzas are cooked, sprinkle over the rocket leaves. Drizzle over the honey (see pantry for amount).

6

Serve slices of the garlic mushroom pizza between plates.

Add a drizzle of Tabasco® sauce. Serve with the mayonnaise on the side for dipping (see pantry for amount).

Enjoy! 

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