Recipes
Mushroom & Sun-Dried Tomato Basil Pizza
Apr
This Mushroom and Sun-dried Tomato Basil Pizza is perfect for sharing especially on a Friday night or a weekend indoors. It takes just 15 minutes to prepare with the simplest ingredients, most of which you probably already have in your fridge!
The mix of the sweetness of the sweet corn and the sourness of the olives and sun-dried tomatoes is absolutely delicious!
I also like that the pizza is gluten free courtesy of a delicious pizza base I got from French Maid Bakery.
I hope you enjoy it would love to see your re-creations, so please share them with me via Instagram, Facebook or Twitter.
Mushroom and Sun-dried Tomato Basil Pizza
- 250 g Mushrooms
- 50 g Sun-dried Tomatoes
- 50 g Black Olives
- 150 g Sweet corn
- 3 ripe Tomatoes
- 1 medium yellow capsicum/pepper
- Handful fresh Basil and extra for garnish
- 2 Tbsp Garlic, crushed
- 1 Tbsp Lemon juice
- Salt to taste
- Pizza base – I used a Cassava crust from French Maid Bakery
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Preheat oven to 180C and line a baking tray with parchment/grease-proof paper.
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Sauté the sweet corn and mushrooms in a pan for 5 minutes.
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Chop the tomatoes into four pieces each and blend with a handful of basil, 2 Tbsp garlic, 1 Tbsp of juice of a lemon and 1 tsp salt in a blender until smooth.
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Chop the onion, pepper and mushrooms.
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Place your crust on the parachment paper and spread the tomato purée on the pizza base then add your toppings except the sun-dried tomatoes. Sprinkle with 1 Tsp of salt.
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Bake in the oven for 20-25mins until the crust is golden and toppings are cooked.
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Once ready, add the sun-dried tomatoes and garnish with fresh basil.
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Enjoy!
