Prosciutto & mushroom pizza
Check out our recipes for pizza base and tomato pizza sauce.
200 g, portobello
1 individual, torn into chunks
- Heat the oil in a large nonstick frying pan over a medium heat. Add the thickly sliced portabello mushrooms, crushed garlic cloves and a few sprigs of fresh thyme. Cook, stirring occasionally, for 5 minutes, until the mushrooms are golden.
- Spread one-third of the tomato pizza sauce over 1 pizza base (see pizza base and tomato pizza sauce recipes). Top with the mushroom mixture and prosciutto slices, torn into thin strips. Scatter over the mozzarella and bake for 12-15 minutes.