Name: Mixed mushroom and mozzarella pizza
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Caramelised onion; 60 gram butter; 1 tablespoon oil; 2 red onions, thinly sliced; 2 tablespoon brown sugar; 1 tablespoon macro organic balsamic vinegar; 1 long turkish bread, halved horizontally; 100 gram woolworths select proscuitto slices, roughly torn; 2 tablespoon olive oil; 500 gram mushrooms, sliced; 2 clove garlic, finely chopped; 2 cup shredded mozzarella; 60 gram baby rocket leaves

Mixed mushroom and mozzarella pizza

Ditch the takeout menus and whip up your own deliciously cheesy and flavoursome mixed mushroom and mozzarella pizzas! Perfect for any night of the week!

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

Caramelised onion

60 gram butter

1 tablespoon oil

2 red onions, thinly sliced

2 tablespoon brown sugar

1 tablespoon macro organic balsamic vinegar

1 long turkish bread, halved horizontally

100 gram woolworths select proscuitto slices, roughly torn

2 tablespoon olive oil

500 gram mushrooms, sliced

2 clove garlic, finely chopped

2 cup shredded mozzarella

60 gram baby rocket leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Line an oven tray with foil.

2.Make caramelised onion: Heat butter and oil together in a large frying pan on medium. Sauté onion for 8-10 minutes until very tender. Stir in sugar and vinegar. Cook, stirring, for a further 8-10 minutes until caramelised. Season to taste.

3.Place Turkish bread halves on a large oven tray, cut-side up. Top evenly with caramelised onion and prosciutto.

4.Heat oil in a large frying pan on high. Sauté mushrooms and garlic for 5-6 minutes until tender. Spoon over each base.

5.Sprinkle with mozzarella. Bake 5-10 minutes until cheese melts and base is crisp. Cut each half into pieces. Serve topped with rocket.

Turkish bread makes preparing pizza an absolute breeze. If preferred use ready-made pizza bases, Lebanese bread or even shortcrust pastry. We used a combination of button, Swiss brown and Portobello mushrooms in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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