Mushroom, thyme & mascarpone pizza
Making your own pizza means you can choose whichever toppings you like best. Try this stylish veggie combo for starters
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
- Make up the base mix according to pack instructions and leave to rest while you make the topping. Heat a tbsp olive oil in a large non-stick frying pan. Add the mushrooms with a pinch of salt and cook for 2 mins until they start to soften. Add the garlic and thyme and cook for another few minutes, turning up the heat to drive off the liquid.
- Heat the oven to 220C/fan 200C/gas 7. Roll out the dough fairly thinly. Spread the mascarpone over the base then scatter over the mushrooms. bake for 10-15 minutes until golden.
- Scatter with rocket and parmesan and drizzle over olive oil to serve.
PER SERVING
628 kcalories, protein 18.3g, carbohydrate 87g, fat 25.3 g, saturated fat 10.3g, fibre 9g, salt 3.5 g
Recipe from olive magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1144645/
http://www.bbcgoodfood.com/recipes/1144645/
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Ingredients
- approx 300g pizza or ciabatta bread mix
- olive oil
- 250g flat or Portobello mushrooms , sliced
- ½ garlic clove , crushed
- 2 sprigs thyme , leaves stripped
- 4 tbsp mascarpone
- few leaves rocket
- parmesan shavings, to serve
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This crunchy salad tastes really fresh and light - try it with a simple roast
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
Ingredients
- approx 300g pizza or ciabatta bread mix
- olive oil
- 250g flat or Portobello mushrooms , sliced
- ½ garlic clove , crushed
- 2 sprigs thyme , leaves stripped
- 4 tbsp mascarpone
- few leaves rocket
- parmesan shavings, to serve
PER SERVING
628 kcalories, protein 18.3g, carbohydrate 87g, fat 25.3 g, saturated fat 10.3g, fibre 9g, salt 3.5 g
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07 March 2011
Beth rated this recipe
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24 May 2011
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24 May 2011
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