This ‘poshed-up' bacon and mushroom pizza is sure to be a hit with all ages. Simple too – you'll just top naan with a speedy homemade tomato sauce, torn mozzarella, crumbled baby chestnut mushrooms and herby pancetta. The finishing touch? Dollops of basil pesto and a rocket and cherry tomato salad. Pizza time!
Prep Time
30 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, gluten, egg, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Put 1 [2] large baking tray[s] in the oven to heat up (this will stop your pizza bases from going soggy!)
Peel and finely chop (or grate) the garlic
2
Add the chopped garlic and tomato paste to a small bowl with a generous drizzle of olive oil and 2 tbsp [4 tbsp]cold water
Season with a pinch of salt, sugar and pepper and mix to combine – this is your tomato sauce
3
Drain the mozzarella and tear it into small bite-sized pieces
Pat the mozzarella dry with kitchen paper
Tip: press down firmly to release any excess water!
4
Spread the tomato sauce over the naan breads with the back of a spoon
Top the naan breads with the torn mozzarella
5
Remove the heated baking tray[s] from the oven and add the naan breads (use tin foil to avoid mess)
Crumble the chestnut mushrooms into small pieces over the naan breads and top them with the pancetta
Put the naan breads in the oven for 15-20 min or until cooked through
Tip: keep them in the oven until any mushroom juice has dried up to prevent a soggy bottom!
6
Meanwhile, chop the cherry tomatoes in half
Combine the balsamic vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your balsamic dressing
7
Once the pizzas are cooked, remove them from the oven and dollop over the basil nut pesto
Wash and pat the wild rocket dry, then dress the rocket and cherry tomatoes with the balsamic dressing
8
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