TOMOATO, MOZZARELLA, ROCKET, BALSAMIC & PORTOBELLO MUSHROOM PUFF PASTRY PIZZA | Make it a Mushroom Moment

TOMOATO, MOZZARELLA, ROCKET, BALSAMIC & PORTOBELLO MUSHROOM PUFF PASTRY PIZZA

Time:

25m

Serves:

1

We’ve teamed up with Miguel Barclay for this mushroom recipe:

Ingredients 

  • 1 sheet ready-rolled puff pastry
  • 2 tbsp tomato passata
  • 1 pinch dried oregano
  • 80 g mozzarella (fresh or grated)
  • 1 Portobello mushroom, thinly sliced
  • A few rocket leaves
  • Parmesan shavings (to finish)
  • Balsamic glaze (to drizzle)

Method 

  1. Prepare the base – Place puff pastry sheet on a baking tray. Use a plate as a template to cut out a large circle. Lightly score a smaller circle about 1 cm in from the edge to form a crust. Prick the centre with a fork to stop it rising.
  2. Assemble – Spread tomato passata within the scored circle. Sprinkle with oregano. Add mozzarella and arrange mushroom slices evenly on top.
  3. Bake – Cook at 190 °C for about 10 minutes, or until the pastry is puffed and the cheese is bubbling.
  4. Finish – Remove from oven. Top with fresh rocket, Parmesan shavings, and a drizzle of balsamic glaze.
  5. Serve immediately while crisp and warm.