Since you’re home… Slow Roasted Pork Fillet, Beetroot and Mushroom Pizza! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #pizza #pulledpork

 

 

Slow Roasted Pork Fillet, Beetroot and Mushroom Pizza

Serves 2

 

Ingredients

500g brown bread dough

20ml sweet chilli sauce

5ml fresh oregano

10ml olive oil

6 Portabellini mushrooms

12 Baby Button mushrooms

200g roasted pork fillet, pulled apart

125ml fresh beetroot, sliced into julienne sticks

2 rounds of feta cheese, crumbled

1 large handful salad greens such as rocket, watercress or micro herbs

 

Method

1 Roll the dough out on a floured surface, until thin. Spread the chilli sauce over the dough and sprinkle with fresh oregano.

2 Heat the olive oil in a frying pan and toss the mushrooms in the pan until the sides are just sealed.

3 Arrange the mushrooms, pork, beetroot and feta cheese onto the pizza.

4 Bake in a preheated 200°C oven for 12 – 15 minutes or until the pizza is cooked through and golden.

 

Cook’s Tip: To make brown bread pizza dough, add 10ml yeast and 12ml sugar to 750ml lukewarm water, allow to stand for a couple minutes. Stir in 25ml olive oil and 12ml vinegar. Then add 240g brown bread flour, 500g wholewheat flour and 10ml salt. Mix into a soft dough, allow to rise in a warm place unto double in size and then knock down and roll out.