Traditional recipes

Potato Pizza with Shallots and Mushrooms

Potato Pizza with Shallots and Mushrooms

Nina Fomufod

Potato Pizza with Shallots and Mushrooms

As a potato addict, I find a way to incorporate them into nearly everything I make. The rosemary makes your kitchen smell fantastic, and the mushrooms keep it from being too boring. This satisfying pizza is perfect for game night or any impromptu get-together.

Click here to see Bake Me a Pizza as Fast as You Can.

Ingredients

  • All-purpose flour, for dusting
  • One 9-ounce ball frozen pizza dough, thawed
  • Cooking spray
  • 1 Tablespoon extra-virgin olive oil
  • 1 medium-sized Yukon Gold potato, sliced thinly
  • 2 sprigs rosemary, stemmed
  • 1 large shallot, cut into chunks
  • 1 Cup sliced baby bella mushrooms
  • 1/4 Pound fresh salted mozzarella, sliced thickly
  • Salt and pepper, to taste

Fall Bounty Flatbread: Sweet Potato, Shallot, Mushroom, and Raclette Flat Bread

On the weekends and on busy school nights, pizza night is a lifesaver. Often the pizza arrives with a knock at the door, but making homemade thin-crust pizzas is actually the family favorite. Flatbread pizzas come together in under 10 minutes, much quicker than waiting for delivery, and everyone can customize their pizza.

The kids love a traditional pizza, but I like to incorporate seasonal flavors.

The kids like their flatbread pizza pretty plain with a generous sprinkle of extra cheese. My husband and I like to get a little more creative. Steve likes to load up on meat: pepperoni, sausage, or whatever he can scrounge up in the fridge. I’m not opposed to meat on my pizza, but cheese is my real weakness, especially when combined with some fun vegetables.

There’s a new brand of flatbreads called Flatout which our family just had the chance to sample. Flatout bread is currently available in three flavors: rustic white, harvest wheat, and (really, really) spicy Italian. We were fans of the white and the wheat, as the Italian was really very spicy.

The Flatout thin-crust pizzas were on the table in 8 minutes. We pre-crisped them for 2-3 minutes on the grill, added the toppings and grilled them for another 2-3 minutes to get everything melted. The longest time was for everyone to pick their toppings.

While the kids enjoyed their traditional flatbread pizza, I used mine to get artistic and echo the turning leaves. I had some roasted sweet potatoes in the fridge as well as a bag of farmers’ market mushrooms. I sauteed the mushroom with some butter and shallots, sliced up the sweet potato, and topped all that fall goodness with two cheeses: crumbled blue and oozy raclette. Each bite was a celebration of fall.

Imagine a well-stocked fridge. How would you top your flatbread pizza?


  • 1/3 cup chopped shallots
  • 1 teaspoon chopped garlic
  • Cooking spray
  • 4 cups sliced shiitake mushrooms
  • 3/4 cup unsalted chicken stock
  • 1/4 cup white wine
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 79
  • Fat 3g
  • Satfat 2g
  • Unsatfat 1g
  • Protein 2g
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 153mg
  • Calcium 1% DV
  • Potassium 5% DV

Portobello Mushroom Pizza

Pizza IN mushrooms or mushrooms ON pizza – which would you choose? Both are delicious options using grilled Ontario mushrooms.

  • 6 Portobello Mushrooms
  • 2 cups Spinach
  • 2 cloves Garlic chopped
  • 1/2 cup Pizza Sauce
  • 1/2 cup Feta Cheese vegan if needed
  • Olive Oil
  1. Prep your mushrooms by brushing clean, removing the stems and gently scraping out the dark/brown part to make room for stuffing. Place on a grill heated to 400 F and grill each side for 3-4 minutes, until they are browned.
  2. Meanwhile, add olive oil to pan and add chopped garlic and spinach. Sautee until the spinach is wilted.
  3. Take the mushrooms off the grill. Take a paper towel and dab each of them to remove the liquid.
  4. Spoon pizza sauce into mushroom cups. Next, layer sauteed spinach and top with feta cheese.
  5. Place back onto the grill for 12 minutes.

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  • 2 yellow potatoes, sliced thin on a mandoline
  • ½ cup dehydrated potato flake
  • ¼ cup melted butter
  • salt & pepper
  • 1 cup corn sauce
  • ¼ cup Parmesan
  • ¼ cup heavy cream
  • ½ cup wild mushrooms
  • 2 shallots, chopped and caramelized
  • Brie
  • Calabrian chili oil
  1. Toss mandolined potatoes with dehydrated potato flakes, melted butter. Season with salt and pepper.
  2. Arrange the seasoned mandolined potatoes on a silpat in a flower pattern. Bake until tender and set aside.
  3. Make a fresh corn sauce and keep warm. Add parmesan and heavy cream.
  4. Ladle corn sauce onto potato crust.
  5. Top with wild mushrooms, caramelized shallots, and brie pieces.
  6. Place in oven at 400˚F until cheese browns
  7. Top with Calabrian chili oil

For the gratin:

Peel the potatoes and thinly slice them 1/8-inch thick on a mandoline. Place in a large bowl, cover with cold water, and let soak for at least 10 minutes, or up to 4 hours. Drain well and pat dry.

Arrange a single layer of the potato slices over the bottom of a 10-inch square casserole or 3½-quart baking dish with 2-inch-high sides. Drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream, salt and pepper to form eleven layers. Press down on the layers to totally submerge the potatoes in the cream mixture.

Cover with foil and bake for 30 minutes. Uncover and bake until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30-45 minutes more.

For the caramelized shallots:

While the gratin bakes, melt the butter in a large sauté pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes season with salt and pepper. Set aside.

For the fried sage leaves:

Line a plate with paper towels and set it nearby. Heat the oil in a small saucepan over medium heat until it begins to shimmer.

Working in batches, add the sage leaves and fry for a few seconds, until crisp. Using a slotted spoon, transfer the sage to the paper towel-lined plate and season with salt. (Let the sage-infused oil cool and save it to use for sautéing fish, chicken or pork chops. It will keep in the refrigerator, tightly covered, for up to 1 month.)

Top the baked gratin with the caramelized shallots and fried sage leaves. Let rest for 10 minutes before slicing.


Bake the potato pizza

Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, move the pizza onto the middle shelf of the oven. Bake for another 8 to 11 minutes, or until the potatoes begin to brown.

If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy. This is the reason it’s best to place the potatoes all the way to the edge of the dough and not leave any exposed crust.

If you do this, you don’t have to worry about the crust burning while you crisp the potatoes.


Remove the potato pizza from the oven and cut into slices serve hot, warm or cold. This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.

This pizza is so delicious, you won’t even want to think about how you’ve been missing out all these years!

Remember I asked if Italians have ever gotten the food wrong? Well, if the people who are responsible for creating all of this, also invented potato pizza, need I say anything more?

Buon appetito!


Please don’t let the length of the instructions intimidate you because half of the text is my tips, recommendations and/or optional steps.

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20 Delicious And Nutritious Pizza Recipes For Children

Vegan Pizza Recipes

1. Vegan veggie bonanza

You will need:

  • 1¼ cups whole wheat flour
  • ½ cup warm water
  • 1tbsp all-purpose flour
  • 1tsp olive oil
  • 1tsp active yeast
  • ¼ tsp garlic powder
  • ⅓ tsp salt
  • ½ tsp dried oregano
  • ½ cup vegan parmesan
  • ½ cup pizza sauce
  • ¼ cup bell pepper (sliced)
  • ¼ cup red onion (sliced)
  • ¼ cup tomato (sliced)
  • ¼ cup button mushrooms (thinly sliced)
  • ¼ cup broccoli florets (sliced)
  • 1tsp extra virgin olive oil
  • 2 garlic cloves (finely chopped)
  • Handful of Kalamata olives (sliced)
  • Handful of fresh basil

How to prepare:

  1. Preheat the oven to 435°F (223°C). Line a baking tray with parchment paper and set it aside.
  1. Mix warm water, yeast, and all-purpose flour in a mixing bowl. Set aside for a few minutes to activate.
  1. After a few minutes, add whole wheat flour, salt, herbs, garlic, and olive oil to the bowl and mix well.
  1. Knead the mix into a ball. Cover the dough with a muslin cloth and let it sit for 15 minutes in a warm place.
  1. After 15 minutes, pour half a teaspoon of olive oil over the dough and spread it with your hands. Kneadather the dough into a ball again.
  1. Now, dust some flour on a flat surface and spread the pizza dough into a circle with a diameter of 13 to 14 inches. Keep the thickness thin. Leave the edges thicker than the center. Let the flattened dough or pizza base sit for a few minutes.
  1. Spread pizza sauce on the pizza base and distribute sliced veggies and olives onto it evenly. Keep the base on the baking tray.
  1. Mix garlic, a teaspoon of olive oil, a pinch of salt, and oregano seasoning. Sprinkle the mixture over the vegetables.
  1. Lastly, drizzle vegan cheese on the top and bake the pizza for 17 to 18 minutes until the edges puff and turn golden.
  1. Take out the pizza from the oven and garnish with fresh basil. You can also use some more herbs and peppers if you desire.

2. Spinach artichoke vegan delight

You will need:

  • 1 whole wheat pizza base
  • 4 cups fresh baby spinach
  • 1 cup canned artichoke hearts (rinsed and quartered)
  • 1 cup canned white beans (drained and rinsed)
  • ½ cup vegan mozzarella
  • ½ cup cashews
  • ¼ cup water
  • 2tbsp nutritional yeast
  • 1tbsp fresh lemon juice
  • 1tsp red pepper flakes
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • Salt and ground black pepper powder, to taste

How to prepare:

  1. Preheat the oven to 350°F (176°C). Line a baking tray with parchment paper and set it aside.
  1. Blend white beans, cashews, lemon juice, water, and nutritional yeast into a smooth paste. Ensure no lumps or chunks of beans are present.
  1. Heat oil in a saucepan and sauté onion for about three minutes until they turn translucent.
  1. Add garlic, two cups of spinach, and cook for an additional three minutes. Stir in the white bean mixture, salt, pepper, and red pepper flakes.
  1. Evenly spread the bean mixture on the pizza base. Cut the artichoke hearts in quarters and put them on the pizza base with the remaining spinach.
  1. Sprinkle vegan mozzarella on the top and bake the pizza as per the instructions on the pizza base package.
  1. Once done, serve hot with mint dip, ketchup, or hot salsa sauce. You can also sprinkle some Italian herbs mix on the top to enhance the pizza’s flavor.

3. Vegan Margherita

You will need:

  • 1 grain-free pizza base
  • 2 fresh Roma tomatoes (sliced)
  • 2 bell peppers (sliced)
  • ⅓ cup pizza sauce or marinara sauce
  • ½ cup vegan mozzarella
  • 1tbsp Italian herbs mix
  • Handful of fresh basil leaves
  • Extra virgin olive oil, to drizzle on top

How to make:

  1. Preheat the oven as per instructions on the pizza base package.
  1. Spread the sauce on top of the pizza base and top it up with basil leaves, bell peppers, and tomatoes.
  1. Sprinkle vegan cheese and bake the pizza until the edge is crispy and the cheese is gooey.
  1. Remove the pizza from the oven and sprinkle the herbs mix. Serve hot.
  1. You can add more veggies to this recipe and experiment with the ingredients to suit your liking.

4. Ethiopian chickpea vegan pizza

You will need:

  • 1 gluten-free pizza base
  • 1½ cup canned chickpeas (drained and rinsed)
  • ¼ cup tahini dill sauce
  • 1 small tomato (sliced)
  • 1 red onion (sliced)
  • 1tsp paprika
  • 1tsp ground cumin
  • 1tsp ground mustard
  • 2tsp olive oil
  • ½ tsp ground coriander
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp ground black pepper
  • ¼ tsp cardamom powder
  • ¼ tsp garlic powder
  • Pinch of clove powder, ginger powder, allspice, and ground cinnamon
  • Handful of fresh cilantro (chopped)

How to prepare:

  1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper and set it aside.
  1. Meanwhile, mix ground coriander, paprika, cumin, mustard, black pepper, cardamom powder, clove powder, ginger powder, allspice, and cinnamon powder in a bowl. Set aside.
  1. Put the chickpeas in a bowl and add the spice mix to it. Add garlic, onion, salt, and a teaspoon of olive oil. Gently toss to coat.
  1. Brush the pizza base with the remaining olive oil and place sliced tomatoes. Spread spiced chickpeas and place sliced onions over them.
  1. Drizzle tahini sauce and bake for 18 minutes until the pizza base rises and its edges turn golden brown.
  1. Once done, garnish the pizza with cilantro and serve. You can add more veggies to enhance the recipe’s nutritional composition.

5. Vegan BBQ Hawaiian pizza

You will need:

  • 100g raw cashews
  • 2tbsp nutritional yeast
  • 1 lemon (juiced)
  • 1tsp sea salt
  • ½ tsp garlic powder
  • Freshly ground black pepper, to taste
  • 1 whole wheat pizza base
  • 1 cup BBQ sauce
  • ½ cup mushrooms (sliced)
  • ½ cup cherry tomatoes (sliced)
  • ¼ cup pineapple (cut into small chunks)
  • 1 red pepper(thinly sliced)
  • 1 small red onion (thinly sliced)
  • Fresh parsley (chopped)

How to prepare:

  1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper and set it aside.
  1. To prepare the cashew sauce, soak cashews in water for at least two hours.
  1. After two hours, put the cashews, yeast, lemon juice, salt, garlic powder, and black pepper in a blender and blend into a smooth, lump-free sauce.
  1. Add water to adjust the consistency. You can also add more lemon juice, salt, and pepper as per your taste. Once done, pour the sauce into a bowl and set it aside.
  1. Spread BBQ sauce over the pizza base and layer it with all the toppings.
  1. Place the pizza on the baking tray and bake it for ten minutes, until its crust and edges turn lightly golden.
  1. Transfer the pizza to a plate and drizzle cashew sauce on it. Slice the pizza and serve.

6. Thai tofu pizza

You will need:

  • 3tbsp peanut butter
  • 1tbsp rice wine vinegar
  • 1tbsp sambal oelek
  • 1tsp low-sodium soy sauce
  • 1tsp extra virgin olive oil
  • 1 whole wheat pizza crust
  • 1 cup firm tofu (cubed)
  • ⅔ cup pineapple (chopped)
  • ¼ cup bean sprouts
  • 2 green onions (thinly sliced)
  • 1 medium carrot (shredded)
  • 1 medium tomato (chopped)
  • ½ lime (juiced)
  • 1tbsp fresh cilantro (chopped)
  • 1tbsp fresh mint (chopped)
  • 1tsp extra virgin olive oil
  • ½ tsp curry powder

How to prepare:

  1. Preheat the oven to 400°F (204°C). Line the baking tray with parchment paper and set it aside.
  1. In a bowl, whisk peanut butter, soy sauce, vinegar, and sambal oelek. Slowly add olive oil until it mixes well with the other ingredients.
  1. Heat oil in a skillet over medium heat. As the oil begins heating, add tofu and curry powder. Cook for around ten minutes until the tofu turns golden brown.
  1. Place the pizza base on the baking tray and spread the peanut sauce over it. Layer the sauce first with the carrot, followed by tomato, pineapple, and tofu.
  1. Bake the pizza for ten minutes until the crust turns light brown. Remove the pizza from the oven and garnish with onions, cilantro, bean sprouts, and mint.
  1. Sprinkle lime juice over pizza and serve immediately.

7. Moroccan spiced potato pizza

You will need:

  • 1 freshly-kneaded pizza dough
  • 1 cup baby potatoes (peeled and sliced)
  • ½ cup homemade pizza sauce
  • ½ cup vegan mozzarella
  • ½ cup vegan parmesan
  • ½ cup tomatoes (sliced)
  • 5 garlic cloves (finely chopped)
  • 2 shallots (sliced)
  • 1 small bunch of fresh mints
  • 1tsp olive oil
  • 1tsp salt

How to prepare:

  1. Preheat the oven to 425°F (220°C). Grease a baking tray with olive oil and set it aside.
  1. Boil thinly sliced potatoes in water for five minutes over low heat. Drain and pat dry using a clean muslin cloth.
  1. Heat a tablespoon of olive oil in a frying pan over medium heat. Add potatoes to the pan and cook for two minutes until they turn golden brown. Turn off the flame and set the potato slices aside on a plate.
  1. Put the pizza dough on a flat surface. Lightly dust with the flour and roll out the pizza dough into a rectangular base.
  1. Transfer the pizza base to a baking tray and press it lightly to ensure it fits.
  1. Spread pizza sauce on the base and layer it with the fried baby potatoes, tomatoes, and shallots.
  1. Sprinkle garlic, parmesan, and mozzarella on top and bake for 25 to 30 minutes until the edges are golden and crispy.

Vegetarian Pizzas

8. Veggie supreme

You will need:

  • 1 multigrain pizza base
  • 1 cup canned tomatoes (drained and diced)
  • 1 cup zucchini (chopped)
  • 1 cup fresh mushrooms (sliced)
  • ¼ cup red onion (chopped)
  • ½ cup pitted olives (chopped)
  • ½ cup green or red pepper (chopped)
  • ½ cup mozzarella cheese (shredded)
  • 1tbsp fresh parsley (minced)
  • 1tbsp pizza sauce
  • ¼ tsp black pepper powder
  • 1tsp brown sugar
  • 1tsp Italian seasoning
  • 1tsp dried basil
  • 1tsp garlic powder
  • 1tsp olive oil

How to prepare:

  1. Preheat the oven to 400°F (204°C). Line a baking tray with parchment paper.
  1. Boil tomatoes, parsley, sugar, Italian seasoning, dried basil, garlic powder, and pepper in a saucepan over low flame for 15 to 18 minutes until the mixture thickens. Turn off the heat and keep the pan aside to cool.
  1. Place the pizza base on the baking tray and evenly spread the sauce onto it. Layer it with mozzarella cheese, cooked vegetables, and olives.
  1. Bake for 12 to 15 minutes until the cheese melts, and the edges turn golden brown.
  1. Remove from the oven and serve warm with homemade garlic dip or hummus.

9. Mediterranean veggie sizzles

You will need:

  • 1 whole wheat pizza base
  • 3 garlic cloves (thinly sliced)
  • 2 cups mozzarella cheese (shredded)
  • ⅓ cup pitted Kalamata olives (thinly sliced)
  • ½ cup parmesan cheese (shredded)
  • 2 large tomatoes (thinly sliced)
  • ¼ tsp red pepper flakes
  • 2tbsp olive oil
  • Handful of basil leaves (chopped)

How to prepare:

  1. Preheat the oven to 400°F (204°C).
  1. Grease a baking tray with olive oil and place a flattened pizza base on it. Bake for eight to ten minutes until the edges turn light brown.
  1. After ten minutes, take out the pizza from the oven and set it aside to cool.
  1. Once the base cools, brush olive oil on its crust and top it with garlic, mozzarella, tomatoes, olives, and parmesan cheese.
  1. Put the pizza back into the oven and bake for ten to 12 minutes until the crust develops a golden layer and the cheese melts completely.
  1. Transfer the pizza to a serving plate, sprinkle red pepper flakes, and garnish with basil leaves. Serve immediately with a homemade dip and healthy mocktail of your child’s choice.

10. Tomato baguette pizza

You will need:

  • 1 French bread baguette (halved lengthwise)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup fresh cremini mushrooms (sliced)
  • ½ cup marinara sauce
  • ¾ cup fresh basil leaves (chopped)
  • 3 tomatoes (sliced)
  • 2 red onions (halved and sliced)
  • 2 garlic cloves (minced)
  • 2tsp virgin olive oil
  • ½ tsp homemade Italian seasoning
  • ¼ tsp salt
  • Pinch of ground black pepper

How to prepare:

  1. Preheat the oven to 400°F (204°C). Grease a baking tray with olive oil and set it aside.
  1. Add marinara sauce, mushrooms, tomatoes, onions, garlic, salt, pepper, and Italian seasoning in a bowl. Mix well to ensure everything is well combined.
  1. Heat the remaining olive oil in a skillet and pour the marinara sauce mix. Cook for five minutes on low heat.
  1. Spread the marinara sauce mix on the baguette halves and put them on the baking tray. Sprinkle cheese and chopped basil leaves.
  1. Put the baking tray into the oven and bake for ten to 15 minutes until the cheese melts and the crust turns golden.
  1. Serve with homemade dip and fresh ginger ale or lemonade to make a delightful supper for children.

11. Grilled flatbread veggie max

You will need:

  • 2 whole wheat flatbreads
  • 2 cups part-skim mozzarella cheese (shredded)
  • 1 cup fresh baby spinach
  • 1 cup baby portobello mushrooms (sliced)
  • 1 red bell pepper (julienned)
  • ½ cup cherry tomatoes (sliced)
  • ¼ cup black olives (sliced)
  • ¼ cup homemade pesto
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 1tbsp unsalted butter
  • 2tbsp olive oil

How to prepare:

  1. Heat butter in a skillet over medium-high heat. Sauté mushrooms, cherry tomatoes, olive, and bell pepper until tender.
  1. Add baby spinach, salt, and black pepper, and cook for an additional three minutes until spinach wilts.
  1. Meanwhile, brush both sides of the flatbreads with olive oil. Grill them covered over medium heat for two to three minutes until both sides turn light brown.
  1. Once done, remove the flatbread from the grill and set it aside on a plate to cool. Next, spread pesto on the grilled side of the flatbread and layer the sauce with vegetable mixture and cheese.
  1. Return the flatbread to the grill and cook covered until the cheese melts and the crust becomes light brown.
  1. Transfer the flatbread to a plate and serve warm with cheesy dip and fresh fruit shake.

12. Grilled Caprese naan pizza

You will need:

  • 2 freshly baked naans
  • ½ cup tomatoes (sliced)
  • ½ cup mozzarella cheese
  • ¼ cup balsamic vinegar
  • ¼ cup fresh basil (thinly sliced)
  • 2tbsp olive oil
  • Salt and ground black pepper, to taste

How to prepare:

  1. Heat balsamic vinegar in a saucepan over medium heat. Simmer for eight to ten minutes until it reduces to a tablespoon.
  1. Heat a grill pan over medium heat. Brush olive oil on both sides of the naan and place it in the pan.
  1. Press the naan with a spatula to sear it. Cook naan on both sides until they begin to char. Repeat the process with the second naan.
  1. Once done, transfer the naans to a plate and top each naan with cheese, tomatoes, and basil leaves.
  1. Sprinkle salt and pepper and drizzle the reduced balsamic vinegar. Serve hot with a dip and drink of your child’s choice for a soulful evening snack.

13. Mango and hatch chile pizza

You will need:

  • 1 whole wheat pizza base
  • 1 ripe mango (diced)
  • 1 hatch chile (sliced)
  • 1 green onion (chopped)
  • 2tbsp extra virgin olive oil
  • 1tsp olive oil
  • Pinch of ground black pepper
  • Fresh cilantro (chopped, for garnishing)

How to prepare:

  1. Preheat the oven to 410°F (210°C). Grease a baking tray with a teaspoon of olive oil.
  1. Put the pizza base on the baking tray and spread an even layer of olive oil on it.
  1. Place slices of mango, hatch chile, and green onion. Sprinkle ground black pepper and mozzarella cheese.
  1. Bake for 14 minutes until the crust turns brown and the cheese melts completely.
  1. Once done, transfer the pizza to a serving plate and garnish with chopped cilantro. Serve warm with a herbs dip and lemonade.

14. Mexican black bean pizza

You will need:

  • 1 wheat-based pizza base
  • 1 cup cooked black beans
  • ½ cup fresh cilantro (coarsely chopped)
  • ½ cup small red onion (thinly sliced)
  • ½ cup cheese blend (grated)
  • ½ cup homemade salsa
  • ¼ cup boiled corn
  • ¼ cup tomatoes (sliced)
  • 2 small limes (juiced and zest separated)
  • 1tbsp pizza seasoning
  • 2tbsp olive oil

How to prepare:

  1. Preheat the oven to 450°F (232°C).
  1. Meanwhile, place the pizza base on a baking tray and lightly brush it with olive oil.
  1. Spread an even layer of salsa on it, followed by half of the cheese and a handful of cilantro. Set it aside and prepare the bean and veggie mix.
  1. In a large bowl, combine black beans with onion, tomatoes, boiled corn, lemon juice, lemon zest, and pizza seasoning. Mash the mixture with a potato masher.
  1. Spread this mixture evenly on the pizza crust and sprinkle the remaining cheese and cilantro.
  1. Bake the pizza for about 15 minutes until the cheese bubbles and the crust turns brown around the edges.
  1. Once done, serve hot with a dip of your choice. You can add more veggies and spices to experiment with this recipe.

Potato and mushroom bake

Preheat the oven to 200°C, fan 180°C, gas 6. Put the mushrooms in a roasting tin and drizzle over the olive oil. Roast for 20 minutes until tender, then slice thinly. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Lightly grease a 28 x 21cm ovenproof dish with the butter.

Put the sliced potatoes in a large saucepan with the cream and milk and add a generous pinch of salt.

Bring to the boil, reduce the heat and cover with a lid. Simmer, stirring regularly, for about 10 minutes until slightly thickened. Taste the sauce and add more salt if necessary.

Spoon a third of the potato mixture into the buttered dish, scatter over half the sliced mushrooms, some of the chopped sage and season with black pepper. Repeat with another layer of potatoes and mushrooms, seasoning in between. Finish with a layer of potatoes and the pecorino.

Bake in the preheated oven for 1 hour or until cooked through - it will be creamy, golden and bubbling.


What kind of sauce to use on Vegan Mushroom & Shallot White Pizza

This pizza doesn’t have a traditional sauce. Instead we are going to use herbs, oil and garlic to create a tasty base for all of the other toppings.

Again, I used the oil from a sun-dried tomato jar in addition to a clove of garlic, fresh thyme & basil. You could swap out the fresh herbs depending on what you have on hand. But this “sauce” adds so much flavor. It is mind blowing!


Watch the video: Entertv: Μακαρονάδα με μανιτάρια από τον Α (December 2021).