Some Fridays, I’m itching to get home from work and cook something a little more extravagant for a weeknight dinner; obviously it’s something I googled during the workday… Other Fridays, I just shrug and order take out, or grab something on my way home from the many cafes and restaurants that I pass.
Growing up, Friday-night takeout with my family was pizza, not fish and chips. So some Fridays, I still crave/want/expect pizza. And it doesn’t matter if it’s pizzeria pizza, homemade pizza, fresh toppings on a store-bought base, pita bread pizza or puff pastry pizza. As long as it can still be labelled as a ‘pizza’ it’s all good. I do draw the line at frozen pizza though…
But making pizza dough from scratch on a weeknight is a non-starter for me. So if you are looking for a pizza dough recipe, you might like to check this Sweet Potato and Goat’s Cheese Pizza recipe out instead.
This is a versatile topping recipe. You can swap out the sage for thyme, parsley or tarragon, and you can either use more chilli or take it out completely. Best of all, you can mix and match the mushrooms to your heart’s content – I used a mix of Shitake, King Oyster, Oyster, Swiss Brown and Enoki mushrooms.
Mushroom, Sage and Chilli Pizza
- 2 pre-prepared pizza bases
- 1 cup pasta/pizza sauce (divided)
- 400g mixed mushrooms (roughly chopped, divided)
- 10 fresh sage leaves (finely sliced, divided)
- 2 fresh, long red chillies (deseeded, finely sliced, divided)
- 200g havarti (grated, divided)
- Preheat the oven to 180ºC.
- Heat two baking trays in the oven for 10 minutes and then remove.
- Set one pizza base on each heated baking tray.
- Spread half of the pasta/pizza sauce over one of the pizza bases. Top with half of the mushrooms, half of the sage, half of the sliced chillies and half of the grated havarti cheese.
- Repeat with the second pizza base and the remaining ingredients.
- Bake, swapping the trays halfway through, for 15 to 20 minutes or until the havarti melts and the pizza bases are heated through and crispy.
- Slice, serve and munch.