Caramelised Onion and Mushroom Pizza
Dinner made extra-easy - just grab your pizza base and chopped tomatoes from The Market, along with anything else you fancy, and whip up this recipe in a jiffy.
Substitute:
- Vegan? Use vegan cheese, and swap the honey for maple syrup.
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Servings: 1
Ingredients:
1 mini pinsa romana sourdough flatbread
3 tbsp Mutti base finely chopped tomatoes
1 tsp oregano
a pinch of flaky sea salt
a pinch of black pepper
2 tsp extra virgin olive oil
6 mushrooms (cut into quarters)
6 basil leaves
15 g cheddar (grated)
For the caramelised red onion:
1 red onion (finely sliced)
2 tbsp olive oil
1 tsp honey
1 tsp balsamic vinegar
Recipe:
Add the olive oil and red onion to a small saucepan and place over a low heat. Stirring often, cook until tender (for about 8-10 minutes). Add the honey and balsamic vinegar to the pan with a splash of water. Stir well and cook for 3-5 minutes, until caramelised. Set aside.
Preheat the oven to 250C/230C fan/gas mark 9, and line a baking tray with baking paper.
Spread the tomato base across the pizza base and add to the baking tray. Season with oregano, salt and black pepper.
Top with the caramelised onion, mushrooms, cheddar cheese, basil leaves and a drizzle of olive oil.
Cook for 5-6 minutes, until the base is crisp and golden and the toppings are cooked. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days. To freeze: portion, wrap individually and store in the freezer for up to 2 months.
