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.