Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

I’m a fan of simple pizzas with just a couple of well-chosen toppings. This, my current favourite, is inspired by a pizza we had while on holiday in New Plymouth. The delicious mushroom flavour is enhanced by a drizzle of truffle oil at the end. You’ll find truffle oil from good food stores like Vetro Tauranga or Vetro Rotorua. It may seem a bit of an extravagance, but once in your pantry you will find all manner of uses! It turns a simple roast chook into a gourmet treat.

2 readymade pizza bases (Flaveur in Mount Maunganui do great ones!)
garlic butter
250g portobello mushrooms
6 rashers of prosciutto
truffle oil (available at The Herbal Dispensary)

Place a pizza stone in your oven and crank it up to as high as it goes.

Slice the mushrooms. Fry these in two batches in a generous spoonful of garlic butter until golden. (You do this in batches so the mushrooms fry and not steam.)

Spread each base with garlic butter. Scatter on the mushrooms, then prosciutto and finally the mozzarella. Place on the pizza stone and cook for 5-6 minutes or until golden.

In a bowl toss the rocket with a drizzle of the truffle oil. Cut the pizza and top with the rocket just before serving.

Garlic Butter

200g soft butter
6-8 cloves garlic, very finely chopped
1 tsp garlic powder

Mix all the ingredients together. Store in an airtight container in the fridge.

Nourish – 2017 Autumn Issue

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