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Tuesday, June 24, 2014

Gorgonzola and mushroom pizza with wholemeal crust

This was a lovely pizza created on the base of our amazingly tasty wholemeal thin pizza crust. On the tomato sauce and grated cheese regular base, you can notice specks of Gorgonzola and whole button mushrooms. The combination between the juicy mushrooms, salty Gorgonzola and the walnut-like crispiness and flavor of the base was stunningly good. Especially for a healthy-dough pizza ;)

Last year: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Two years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Three years ago: Spicy shrimp and wild rice soup (Chinese).

Ingredients (serves 1-2):
  • our whole wheat thin pizza crust
  • 4-5 tablespoons tomato sauce
  • 50 g grated Emmental or cheddar cheese
  • 50 g piece of Gorgonzola blue cheese
  • 200 g whole champignon mushrooms from the can, or pre-boiled

Prepare the dough according to the instructions found if you follow the link. Preheat oven to 200 degrees C.
Spread the dough on a sheet lined with baking paper.

Spread the tomato sauce on top and sprinkle the grated cheese.

Cube the gorgonzola and scatter it across the pizza. Drain the mushrooms and scatter them as well.

Put the pizza in the oven and bake it for 20-25 minutes. Take out, allow to cool a bit and dig in! :)

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