Truffled Mushroom White Pizza
with Rocket
Our Truffled Mushroom White Pizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
240
Sliced Mushrooms
60
Mature Cheddar Cheese
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Pizza Bases
1
Truffle Zest
20
Wild Rocket
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium frying pan on medium-high heat. Add the sliced mushrooms to the pan and season with salt and pepper. Cook until browned, 4-5 mins, stirring occasionally. Add the garlic and stir-fry for 1 min.
Meanwhile, grate the Cheddar cheese. Pop the creme fraiche, grated hard Italian style cheese and olive oil for the sauce (see ingredients for amount) into a medium bowl. Mix together, then season to taste with salt and pepper.
Pop the pizzas onto a board. Spread the creamy sauce equally over the pizza bases, leaving a 1cm border around the edge.
Once the garlic mushrooms are cooked, divide them between the pizza bases and scatter over the Cheddar cheese.
When the oven is hot, slide the pizzas directly onto the middle rack and bake until the base is golden and the cheese has melted and is bubbly, 10-12 mins.
Transfer the pizzas to your serving plates and cut into slices. Sprinkle over the truffle zest and finish with a handful of rocket. Enjoy!
