Mushroom and ricotta pizza recipe
Ingredients
olive oil for cooking
100g (3½oz) of mixed sliced portabello and wild mushrooms
1 clove garlic, chopped
290g pack ready-made pizza dough
75g (2½oz) ricotta
drizzle extra virgin olive oil
fresh basil leaves
Parmesan shavings
Sauté the mushrooms in olive oil for 5 minutes. Add the chopped garlic for the last two minutes. Season and set aside. Prepare the ready-made pizza dough according to the pack instructions. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Divide the dough into 2 balls and roll out on a floured surface into rounds. Place on an oiled baking tray. Divide the mushrooms between each pizza. Season and cook for 8-10 minutes or until crisp and golden. Serve dotted with ricotta, a drizzle of extra virgin olive oil, torn fresh basil leaves and Parmesan shavings
