Prep 10 mins
Cook 15 mins
These combinations work really well. I always make my own pizza base but a store bought one can be used instead if desired. The chilli flakes can be omitted, especially if you are catering for young children.
- 1 pizza crust, base
- 1⁄2 cup pizza sauce, sachet
- 1 cup cheese, grated
- 1 teaspoon mixed herbs, dried
- 2 teaspoons red chili pepper flakes, dried
- 1 cup fresh mushrooms, sliced
- 1 teaspoon garlic, finely chopped
- 1⁄3 cup walnut halves, chop if desired
- 1⁄4 cup basil leaves, fresh & chopped
- salt, to taste
- Pre heat oven to 220C.
- Spread the pizza topping over the pizza base.
- Scatter with garlic, chilli, basil leaves, dried herbs and pinch of salt.
- Add mushrooms, walnuts, then cheese.
- Bake until cooked. About 12 - 15 minutes.
Now I'm wanting to start my own line of Mushroom/Garlic/Walnut Pizza. Okay, I'm convinced. Form an orderly, single-file line to the left, please. Made for A-NZ#59 Recipe Tag.
I scaled this back for 1 mini pizza and think I may have gone a little overboard with the chilli flakes (was trying a new brand and definately a lot hotter than my usual) but I used one small clove of garlic (lovely and sweet and you could just eat it by itself) 1/2 teaspoon of mixed herbs and 1 teaspoon of chilli flakes which I sprinkled on top of the baby bocconcini on top of the base which I had spread a mix of tomatoe paste mixed with fresh herbs and garlic and then topped that with a light sprinkle of the dried herb mix and then topped that with a heap of mushrooms and some more dried herb mix and then some grated pizza mix (mozzarella, cheddar and paresan) and baked on a rack at 200C fan forced for 12 minutes for a very tasty pizza that packed a good bit of punch but I enjoyed. Thank you Kiwi Kathy, made for Aussie/Kiwi Swap #56 September 2011.