How to Make A Fantastic Mushroom Pizza with Your New Outdoor Pizza Oven
How would you like to make a delicious pizza with Portobello Mushrooms? If this sounds good, then read on!
Ingredients & Utensils
1 Packet of Pizza Dough
1 Packet of Cheese
2 Portobello Mushrooms
Salt, Pepper, Olive Oil & A Baking Tray
Take the packet of dough out of the fridge and allow it to warm up for an hour.
Whilst waiting for the dough to reach room temperature, prepare your mushrooms by removing any dirt that may be stuck on them with a damp cloth. When finished rinse off any remaining dirt and dry the mushrooms with a clean cloth/paper towel.
Once dry, remove the stems from each mushroom by simply pulling downwards until they slip off easily. Throw away the stems as you won’t need them for this recipe.
Chop the mushroom caps into smallish pieces and set aside. Preheat your oven to 220 degrees Celsius. Take out a large baking tray so it has time to heat up too! Put some flour onto a clean surface and put your dough onto it, shaping it gently with your hands until you have roughly circular shape (the actual shape isn’t important – just make sure all edges are roughly even).
Now place the pizza base on the heated baking tray and spread olive oil over the top of it using a pastry brush or simply pouring some oil from the bottle (first shake the excess water off the brush/oil bottle).
Then sprinkle salt and pepper evenly across one half of your pizza dough (be careful not to add too much salt if you are watching your sodium intake). Add the chopped mushrooms evenly across the surface of the pizza dough, keeping away from the edges. Pop it in your preheated oven for 10-12 minutes until golden brown.
Once cooked, take out of oven and sprinkle with cheese. Place back into oven for another 5-6 minutes or until all cheese has melted/turned a golden brown colour.
Now you have made your Portobello Mushroom Pizza! Time to eat up!
Variations on this recipe include using different toppings – peppers, onions, meats etc…
Make sure you don’t put tomatoes on the pizza as Portobello Mushrooms are great at soaking up tomato juices which would make them soggy.