A versatile veggie meal that’s bursting with flavour. Try some other easy filling ideas too
Prep:10 mins
Serves 2
220g pack pizza base mix2 tsp olive oil250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake1 fat garlic clove, crushedpinch chilli flakes1 tsp rosemary leaves, finely chopped1 tbsp half-fat crème fraîche100g goat’s cheeserocket, to serve
STEP 1Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.STEP 2Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.STEP 3Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
