Bacon and Mushroom Pizzas with Gorgonzola Cream and Salad

Bacon and Mushroom Pizzas with Gorgonzola Cream and Salad

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 26, 2017.

A quick and easy Friday dinner.


Ingredients

BACON AND MUSHROOM PIZZAS

  • 1 tub tomato paste
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon olive oil
  • 3 pizza bases
  • 2 cups grated Colby cheese
  • 1 punnet white button mushrooms, sliced
  • 300g bacon mince
  • 1-2 spring onions, finely sliced
  • 100g Gorgonzola cream (at room temperature) (optional, adults)

SALAD

  • 2 tomatoes
  • ½ telegraph cucumber
  • 1 baby cos lettuce
  • 2 tablespoons vinegar (e.g. balsamic, white wine, cider)

Steps

  1. oven to 230°C. Preheat two oven trays (or two pizza stones if you have them).
  2. In a small bowl, combine tomato paste, sweet chilli sauce and olive oil. Lay 3 sheets of baking paper on a bench or flat surface and top each with a pizza base. Evenly spread tomato mixture onto bases, leaving an edge for the crust.
  3. Evenly sprinkle grated cheese between bases then top with mushrooms, bacon mince and spring onions.
  4. Cut one pizza in half. Carefully lift up baking paper with pizzas on top and place one and a half pizzas on each preheated tray. Carefully slide baking paper away (use a fish slice to help with this). Season with salt and pepper.
  5. Cook pizzas for 12–14 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking. While pizzas cook, dice tomatoes and cucumber 2cm. Roughly chop cos lettuce. Toss all together, with vinegar and a drizzle of olive oil, in a large bowl and set aside.
  6. Once pizzas have finished cooking, dollop with Gorgonzola cream and cut into slices.
  7. divide bacon and mushrooms pizza slices between plates and serve salad on the side.

Nutritional Information

Energy 2611 kj
624 kcal
Protein 32.5g
Carbohydrate 56.2g
Fat 40.7g