Mushroom Confit Pizza
OYSTER MUSHROOM & GORGONZOLA PIZZA
Dinner using just 4 ingredients, including our oyster mushroom confit. Our confit is cooked and infused with garlic, thyme and bay leaves and pairs excellently with some rich Gorgonzola and fresh rocket, loaded on top of a sourdough pizza base.
This confit pizza only takes 30 minutes to prep and cook but is full of so much flavour. If you’re lucky, your jar of mushrooms might come with a bonus garlic clove or two, perfect for smashing and smearing over your pizza base!
Ingredients:
- Pizza base of your choosing
- Half a jar of confit oyster mushrooms
- 80g Gorgonzola
- Fresh rocket
- Drizzle of olive oil (optional)
Method:
1. Preheat oven to 250 degrees celcius and set out an oven tray lined with baking paper
2. Place pizza base on tray and drizzle with oil from the jar of confit. If you find a slow cooked garlic clove, smash and smear that over the base too
3. Spoon out a generous amount of confit oyster mushrooms (about half a jar) and arrange evenly over base. Then crumble some gorgonzola overtop. Season with salt and pepper
4. Place in oven for 20 minutes or until crispy and golden
5. Top with a couple of generous handfuls of fresh rocket and add a final drizzle of olive oil. Cut and serve!
Variation: Confit oyster mushrooms, parsley gremolata, thinly sliced Jerusalem artichokes, fresh rosemary and a fresh grind of black pepper
