Mushroom and ricotta pizza recipe

66 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 310 calories / serving
  • Healthy
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Mushroom and ricotta pizza

Sauté the mushrooms in olive oil for 5 minutes. Add the chopped garlic for the last two minutes. Season and set aside.

Prepare the ready-made pizza dough according to the pack instructions. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

Divide the dough into 2 balls and roll out on a floured surface into rounds. Place on an oiled baking tray. Divide the mushrooms between each pizza. Season and cook for 8-10 minutes or until crisp and golden.

Serve dotted with ricotta, a drizzle of extra virgin olive oil, torn fresh basil leaves and Parmesan shavings


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  • Ingredients

  • olive oil for cooking
  • 100g (3½oz) of mixed sliced portabello and wild mushrooms
  • 1 clove garlic, chopped
  • 290g pack ready-made pizza dough
  • 75g (2½oz) ricotta
  • drizzle extra virgin olive oil
  • fresh basil leaves
  • Parmesan shavings
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  • Energy 1295kj 310kcal 15%
  • Fat 11g 16%
  • Saturates 4g 20%
  • Sugars 3g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 42.4g Protein 11.6g Fibre 0.4g


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