Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon extra virgin olive oil
  • 450 gram mixed mushrooms, halved if large
  • 2 tablespoon dry sherry
  • 2 tablespoon thyme leaves
  • 2 cloves garlic, crushed
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon fine sea salt
  • 1 cup (280g) Greek-style yoghurt
  • 1/2 cup tomato pasta sauce
  • 200 gram fresh ricotta
  • 120 gram buffalo mozzarella, torn
  • 100 gram haloumi, grated coarsely
  • 100 gram cavolo nero, stalks removed, leaves torn
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt flakes

Instruction

  • Preheat oven to 220°C/200°C fan.
  • Make crisp cavolo nero. Place ingredients in a bowl; rub oil and salt into leaves to soften slightly. Place in a single layer on a baking-paper-lined oven tray; bake, turning halfway through, for 10 minutes or until crisp.
  • Heat oil in a large frying pan over high heat; cook mushrooms, stirring, for 4 minutes or until golden. Add sherry; cook until evaporated. Stir through thyme and garlic. Season with salt and pepper.
  • Place flour, salt and yoghurt in a bowl; mix to a soft dough. Roll dough out on a floured surface into a 34cm round. Place dough on an oiled pizza tray; spread with pasta sauce, then top with cheeses and the mushroom mixture; season.
  • Bake pizza for 20 minutes or until base is browned and crisp. Serve topped with cavolo nero.