Spinach, mushroom and Brie pizza
If you don't like Brie I think this pizza would work equally well with a soft goats cheese, or even parmesan. I used King Island Dairy double cream Brie. If you are making your own dough you will need to prepare that before had - it will need between 1-2 hrs to rise. I used silverbeet but spinach would also work well.
Details
- Prep Time:
60 min - Cook Time:
8 min - Ready Time:
1 h, 8 min
Servings
8 pieces
Ingredients
- 1 bunch Silverbeet, stems removed and chopped roughly
- pinch Nutmeg
- pinch Salt
- pinch Cracked pepper
- handful Mixed herbs - I used basil, parsley and oregano
- tsp Butter
- clove Garlic, chopped
- dash Olive oil
- dozen Pieces of Brie
- 2-3 large Field mushrooms, chopped
Directions
- Prepare pizza dough (if making from scratch). I use this recipe.
- Preheat your oven to very hot – I had mine at about 240*C.
- Prepare silverbeet by gently wilting in a saucepan with butter, a splash of olive oil, salt, pepper, nutmeg. I think it is useful to squeeze the spinach to get rid of excess water at this stage. Add herbs and garlic towards the end so they don’t burn or wilt too much.
- For extra crispyness, put your pizza tray into the oven to preheat a little.
- Flatten your pizza dough out into a round and put on your tray.
- Sprinkle some olive oil over the base and then spread the spinach across it. Make sure you leave a gap at the edges of the pizza so it makes a nice crust.
- Scatter your sliced mushrooms over the base and then your Brie cheese.
- Pop in the oven for about 8 minutes, until the dough is crispy and the Brie is melted.
- Enjoy with a glass of your favourite wine.
06.05.10 | 
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