Bacon and Mushroom Pizzas with Gorgonzola Cream and Salad

Bacon and Mushroom Pizzas with Gorgonzola Cream and Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 26, 2017.

A quick and easy Friday dinner.


Ingredients

BACON AND MUSHROOM PIZZA

  • 2 tablespoons tomato paste
  • 1 tablespoon sweet chilli sauce
  • ½ teaspoon olive oil
  • 1 wholemeal pizza base
  • 1 cup grated Colby cheese
  • ½ punnet white button mushrooms, sliced
  • 150g bacon mince
  • 1-2 spring onions, finely sliced
  • 50g Gorgonzola cream (at room temperature) (optional)

SALAD

  • 1 tomato
  • ½ Lebanese cucumber
  • ½ capsicum, core and seeds removed
  • ½ bag baby spinach leaves OR ½ bag mesclun leaves
  • 2 tablespoons vinegar (e.g. balsamic, white wine, cider)

Steps

  1. oven to 230°C. Preheat an oven tray (or pizza stone if you have one).
  2. In a small bowl, combine tomato paste, sweet chilli sauce and olive oil. Lay a sheet of baking paper on a bench or flat surface and place pizza base on top. Spread tomato mixture evenly over base.
  3. Sprinkle grated cheese evenly over base, then top with mushrooms, chunks of bacon mince and spring onions.
  4. Carefully lift up baking paper with pizza on top and place onto preheated tray (or stone) then slide baking paper away (use a fish slice to help with this).
  5. Cook pizza for 12–14 minutes, until the base is crisp and golden around the edges. While pizza cooks, dice tomato, cucumber and capsicum 2cm. Roughly chop baby spinach (if using) and toss all salad ingredients in a medium bowl, including mesclun leaves (if using) with vinegar and a drizzle of olive oil.
  6. Once pizza is cooked, remove from oven, dollop with Gorgonzola cream (if using) and cut into 6-8 pieces.
  7. divide bacon and mushrooms pizza between plates and serve salad on the side.

Nutritional Information

Energy 2595 kj
620 kcal
Protein 32.1g
Carbohydrate 49.0g
Fat 43.3g