Cheat’s pizzas with mushrooms & black olives
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a brilliant shortcut for when you're craving homemade pizza but don't have time for dough to rise. These cheat's pizzas come together in just forty minutes using a simple yogurt and flour base that's honestly foolproof. The mushrooms are packed with B vitamins and add wonderful umami depth, while the black olives bring that salty, briny punch we all love. What I adore most is how budget friendly this is, especially when you use store cupboard staples and affordable Essential ingredients. You'll have gorgeous, crispy bottomed pizzas on the table faster than you can order delivery, and they taste far superior.
Ella x
Ingredients
- 3 tbspolive oil(plus 1 tbsp)
- 2 clove/sgarlic cloves(garlic, crushed )
- 400 gramschopped tomatoes
- 1caster sugar(Pinch caster or granulated sugar )
- 300 gramsessential cup mushrooms(thickly sliced)
- 150 gramsmozzarella(torn into small pieces)
- 350 gramspitted black olives(can Essential Pitted Black Olives In Brine )
- 300 gramsself-raising flour(Essential Self Raising Flour , plus more for shaping)
- 2 tbspolive oil
- ½ tspsalt
- 280 gramsessential low fat natural yogurt
- 2essential little gem lettuce(Essential Little Gem, leaves separated )
- 25 gramsbasil(leaves only)
- 2 tspwhite wine vinegar
- 1 tbspolive oil
Detail level
Instructions
- 1
To make the sauce, warm 2 tbsp oil in a small frying pan over a medium heat. Add the garlic, fry for 1-2 minutes until fragrant, then add the tomatoes and sugar. Season with salt, increase the heat and bubble for 10-12 minutes, stirring occasionally, until rich and thick. Set aside.
- 2
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the mushrooms for 6-7 minutes, stirring a couple of times, until softened and caramelised. Remove to a plate. Clean out the frying pan. Heat the grill to high.
- 3
Mix the flour, oil, salt and yogurt together to make a soft dough, first using a spoon, then your hands. Add more flour if needed. Tip onto a lightly floured surface and knead for 1 minute until soft and smooth. Divide into 2 balls and roll into frying-pan-sized rounds, approx 20cm. Heat the frying pan to hot.
- 4
Transfer 1 round of dough to the pan, then lower the heat to medium and cook for 3 minutes, until browned underneath and the top is starting to look less raw. Move to a large baking tray. Spread with ½ the tomato sauce, leaving a small crust, then scatter over ½ the mushrooms, the mozzarella and olives. Repeat with the remaining dough and toppings.
- 5
Grill for 4-5 minutes, until golden and bubbling. While the pizzas are cooking, mix the lettuce with all but a few basil leaves, then dress with the oil and vinegar. Top the pizzas with the remaining basil, cut into wedges, and serve with the salad.
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