Looking for something tasty to make this weekend? Try this slow-roasted pork fillet, beetroot and mushroom pizza…
What You Need
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 and micro herbs
1/ Roll the dough out on a floured surface, until thin and 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 an oven preheated to 200°C for 12–15 minutes or until the pizza is cooked through and golden.
Cooking 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 whole wheat 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.
Thanks to SA Mushroom Farmers Associations