PIZZA can be a nutritionally balance meal that combines all the major food groups. You’ve got the protein in cheese (or meat if you’re adding) – which also brings dairy and fat to the table, carbs of course, and all the vegetables you can think of. Here are two delicious recipe ideas from the South African Mushroom Farmers’ Association and if you just can’t go vegetarian, simply add some bacon.
CURRIED MUSHROOM NAAN PIZZA WITH ROASTED GARLIC & CHILLI
Makes 4 naan pizzas
Ingredients
- 4 naan breads
- 1 whole head of garlic
- 250g portabellini or button mushrooms, sliced
- 1 tin crushed tomatoes
- 4 tsp curry powder
- 300g bocconcini or fior di latte fresh mozzarella
- 1-2 fresh chillies, sliced
- Olive oil or ghee, for cooking
- Salt and pepper, to taste
- Diced tomato and onion, for serving
- Fresh coriander, for serving
Method
- Preheat oven to 180˚C.
- Slice the top third of the head of garlic off. Place on a square of tinfoil. Drizzle with a little olive oil and season with salt. Wrap up the garlic tightly and place in the oven for 1 hour.
- After an hour remove the garlic from the oven and squeeze the roasted cloves out of their skin.
- Heat a drizzle of olive oil in a frying pan and fry the mushrooms with 2 tsp curry powder.
- Season and set aside in a bowl.
- In the same pan add the remaining 2 tsp of curry powder, toast spices for a minute and then add the tin of crushed tomatoes. Cook the tomatoes down until they reduce to a thick sauce. Season.
- Toast the naan breads in a hot dry pan until both sides are crisp.
- Place naan breads on a baking tray and begin assembling the pizzas.
- Spread a small amount of the curried tomato sauce on each naan. Top with roughly torn pieces of mozzarella, spiced mushrooms, fresh chilli and the roasted garlic.
- Roast them in the oven until the cheese is bubbling and golden brown.
- Top pizzas with diced tomato & onion salsa and fresh coriander. Slice and serve.
GRILLED MUSHROOM SALAD PIZZA
Makes 2 medium sized pizzas
Ingredients
- ± 500g store bought pizza dough
- 2 large portabello mushrooms
- 2 garlic cloves, grated
- 250ml tomato based pizza/ pasta sauce
- 300g mozzarella, grated
- 150g baby portabellini mushrooms, sliced in half
- 100g cherry tomatoes, sliced in half
- 1 head romaine or cos lettuce, torn or roughly chopped
- ¼ red onion
- 50g feta cheese, crumbled
- 2 Tbsp toasted seed mix
- Red wine vinegar, for dressing
- Olive oil, for cooking and dressing
- Salt and pepper, to taste
Method
- Preheat braai onto medium high heat.
- Place a large pizza stone, cast iron pan or in a pinch a baking tray on the braai to preheat.
- Brush portabellos with olive oil and season with salt and pepper.
- Braai until tender and nicely charred all over. Set aside to rest.
- Divide the pizza dough in two and roll out into rounds.
- Place dough onto a flour dusted wooden board.
- Drizzle with a little olive oil and spread the olive oil along with the garlic over the dough.
- Spread with tomato sauce and scatter with mozzarella.
- Dot portabellinis and cherry tomatoes all over. Season lightly.
- Slide the pizza off the wooden board onto the preheated pizza stone.
- Close the lid and cook until the base is crispy and the cheese has melted.
- Repeat with the other pizza.
- Place lettuce, onion, feta and seeds in a bowl. Drizzle lightly with olive oil and red wine vinegar. Season well and toss.
- Pile a generous amount of salad on top of each pizza.
- Finish with large chunks of the braaied portobello mushrooms.
- Slice pizzas and serve.
