- 220g pack pizza base mix
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 fat garlic clove, crushed
- pinch chilli flakes
- 1 tsp rosemary leaves, finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp half-fat crème fraîche
- 100g goat's cheese
- rocket, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.
Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
Make it differentMozzarella & chilli meatballs Squeeze the meat out of 4 pork sausages and mix with ½ tsp chilli flakes. Roll into balls and fry for 5 - 10 mins until brown. Tip in 200ml tomato pasta sauce and some seasoning. Cool a little, then use as a filling with 125g ball mozzarella, torn.
Make it differentSpinach & ricotta Wilt a 200g bag baby spinach, squeeze water out and season. Shred, then fold through 250g ricotta, freshly grated nutmeg and 50g grated Parmesan cheese.
Make it differentPesto, mozzarella & Parma ham Fill with 3 tbsp pesto, 125g ball mozzarella, torn and 4 slices Parma ham. Spinach & ricotta Wilt a 200g bag baby spinach, squeeze water out and season. Shred, then fold through 250g ricotta, freshly grated nutmeg and 50g grated Parmesan cheese.