125gmozzarella, grated(do not use pre grated mozzarella - it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
150g portabellini mushrooms, sliced
Salt and pepper, to taste
Handful fresh rocket, to serve
For the dough:
Preheat oven to 200˚C, fan on. Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat. Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined. Remove from the heat and add the egg.
Working quickly, stir until the egg has been incorporated and the dough is smooth. Place the dough between 2 large pieces of baking paper.Roll out thinly into a ± 30cm pizza base.
Remove the top piece of baking paper and slide the dough onto a large baking tray. Prick the base all over with a fork. Bake for 8-9 minutes until golden.Carefully flip the base and bake for a further 2-3 minutes on the other side.
For the pizza:
While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste. Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly. Spread the tomato sauce over the pizza base. Sprinkle with mozzarella.
Top with mushrooms, capers and jalapeños. Return to the oven and reduce the heat to180˚C. Cook until the cheese melts and is lightly golden brown. Scatter with fresh rocket, black pepper and serve.
Pair with a Hope Gin & Tonic garnished with wedges of fresh lime.