Field Mushroom and Thyme Pizza with Gorgonzola
This pizza is so simple you'll be eating in no time! Bitey gorgonzola finds it's match with silky thyme infused mushrooms. Don't be afraid of a little blue cheese - when melted all over this crunchy base, you'll find it's a mellowed out but inspiring option to boring old cheddar that makes this dish really special. To complete your dinner in style, we heartily recommend a glass of white wine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
3
field mushrooms
1 bunch
thyme
3
Lebanese bread
(Contains: Gluten, Wheat;)
150 g
gorgonzola
(Contains: Milk;)
70 g
rocket
Not included in your delivery
2 tbs
butter
(Contains: Milk;)
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200 degrees C / 180 degrees C fan-forced.
Heat some oil in a pan over a medium-high heat, add the butter, garlic, mushrooms, and thyme and sauté for 3-5 minutes or until the mushrooms just begin to soften (don't let them reduce in size too much otherwise your pizzas will look very bare). Remove from the heat and leave aside.
Lay out your Lebanese bread. On each pizza, evenly distribute the mushroom ragu and scatter over the gorgonzola. Place in the oven for 8-10 minutes, keep a watchful eye on them to make sure the bases don't burn!
Distribute a bit of rocket over each of your pizzas, season with salt and pepper, an then dress with a dash of olive oil.
