Recipe for Slow Roasted Pork Fillet, Beetroot and Mushroom Pizza

500g brown bread dough
20ml sweet chilli sauce
5ml fresh oregano
10ml olive oil
6 portabellini mushrooms
12 baby button mushrooms
200g Roasted pork fillet, pulled apart
125ml fresh beetroot, sliced into julienne sticks
2 rounds of feta cheese, crumbled
1 large handful salad greens such as, rocket, watercress and micro herbs

How to
Roll the dough out on a floured surface, until thin, Spread the chilli sauce over the dough and sprinkle with fresh oregano.

Heat the olive oil in a frying pan and toss the mushrooms in the pan until the sides are just sealed.

Arrange the mushrooms, pork, beetroot and feta cheese onto the pizza.

Bake in an oven preheated to 200°C for 12 – 15 minutes or until the pizza is cooked through and golden.

Cook’s tip:
To make brown bread pizza dough, add 10ml yeast and 12ml sugar to 750ml lukewarm water, allow to stand for a couple minutes. Stir in 25ml olive oil and 12ml vinegar. Then add, 240g brown bread flour 500g whole wheat flour and 10ml salt. Mix into a soft dough, allow to rise in a warm place unto double in size and then knock down and roll out.

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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.