Make your favourite slow roast pork Sunday lunch recipe and keep some aside for Slow Roasted Pork Fillet, Beetroot and Mushroom Pizza come Sunday night! Yum… #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #pizza #slowroast #porkroast
Slow Roasted Pork Fillet, Beetroot and Mushroom Pizza
Serves 2
Ingredients
500g brown bread dough (recipe below)
20ml sweet chilli sauce
5ml fresh oregano
10ml olive oil
6 Portabellini mushrooms, sliced
12 Baby Button mushrooms
200g slow 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 and 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 on the pizza.
4 Bake in an oven preheated to 200°C for 12 – 15 minutes, or until the pizza is cooked through and golden. Top with salad leave before serving.
Cook’s tip: to make brown bread dough, add 10ml yeast and 12ml sugar to 750ml lukewarm water, then allow to stand for a couple of minutes. Stir in 25ml olive oil and 12ml vinegar. Add 240g brown bread flour, 500g wholewheat flour and 10ml salt. Mix into a soft dough, allow to rise in a warm place until double in size and then knock down and roll out.