Onion, mushroom & goats’ cheese pizza

Tangy goats’ cheese contrasting with velvety mushrooms.
Thin and crispy pizza base 1
Organic onion relish 2–3 tbsp
Tomatoes 2, thinly sliced
Baby mushrooms 50g (2oz), wiped and sliced
Goats’ cheese 110g (4oz), sliced and broken into chunks
Green pesto sauce about 1 tbsp (optional)
Salt and freshly ground black pepper
Wild rocket about 15g (½oz)
Preheat the oven to 220ºC/425ºF/Gas 7.
Put the pizza base onto a baking sheet. Spread the onion relish on the top to make a thin layer. Scatter the tomatoes and mushrooms on top. Add the goats’ cheese and bake for 10–12 minutes or until the pizza is golden and cooked.
Quickly spread green pesto sauce over the top of the pizza, if using. Season to taste and serve with a handful of rocket in the centre.
COOK’S TIP
Don’t go mad with the onion relish – it is strong and quite sweet but cuts through the richness of the goats’ cheese beautifully.

Tangy goats’ cheese contrasting with velvety mushrooms.

Onion, mushroom & goats' cheese pizza

Onion, mushroom & goats' cheese pizza

Thin and crispy pizza base 1
Organic onion relish 2–3 tbsp
Tomatoes 2, thinly sliced
Baby mushrooms 50g (2oz), wiped and sliced
Goats’ cheese 110g (4oz), sliced and broken into chunks
Green pesto sauce about 1 tbsp (optional)
Salt and freshly ground black pepper
Wild rocket about 15g (½oz)

1 Preheat the oven to 220ºC/425ºF/Gas 7.

2 Put the pizza base onto a baking sheet. Spread the onion relish on the top to make a thin layer. Scatter the tomatoes and mushrooms on top. Add the goats’ cheese and bake for 10–12 minutes or until the pizza is golden and cooked.

3 Quickly spread green pesto sauce over the top of the pizza, if using. Season to taste and serve with a handful of rocket in the centre.

Cook’s tip
Don’t go mad with the onion relish – it is strong and quite sweet but cuts through the richness of the goats’ cheese beautifully.

Recipe taken from the new Just One Pot, Dairy Cookbook. Available now.

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5 Comments

  1. Liz says:

    Have tried this recipe and it is very tasty! Didn’t have organic relish so used a pickly of caramelised red onion instead. Have made it twice now, can thoroughly recommend it!

  2. Pingback: Cover story « Dairy Diary Chat

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