- 500g brown bread dough
- 20ml sweet chilli sauce
- 5ml fresh oregano
- 10ml olive oil
- 6 portabellini mushrooms
- 12 baby button mushrooms
- 200g roasted pork fillet, pulled apart
- 125ml fresh beetroot, sliced into julienne sticks
- 2 rounds of feta cheese, crumbled
- 1 large handful salad greens (rocket, watercress or micro herbs)
Roll the dough out on a floured surface until thin. Spread the chilli sauce over the dough and sprinkle with fresh oregano. Heat the olive oil in a frying pan and toss the mushrooms in the pan until the sides are just sealed. Arrange the mushrooms, pork, beetroot and feta cheese onto the pizza. Bake in an oven preheated to 200°C for 12 – 15 minutes or until the pizza is cooked through and golden.
To make brown bread pizza dough, add 10ml yeast and 12ml sugar to 750ml lukewarm water and allow the mixture to stand for a couple of minutes. Stir in 25ml olive oil and 12ml vinegar. Add 240g brown bread flour, 500g whole wheat flour and 10ml salt. Mix into a soft dough, allow to rise in a warm place until it doubles in size before knocking down and rolling out.
For more delicious mushroom-inspired recipes, visit mushroominfo.co.za.