Cheat's mushroom pizza traybake recipe
Jamie says: "So simple and so delicious, this super-easy method gives you tasty
pizza in a flash. Topped with a garlicky tomato sauce, roasted mushrooms and
creamy mozzarella, this traybaked number is a total crowd-pleaser." See method
Serves 4
15 mins to prepare and 35 mins to cook
481 calories / serving
Healthy
Ingredients
250g chestnut or large flat mushrooms
4 garlic cloves
1 small red onion
2 tbsp olive oil
400g self-raising flour
320g frozen spinach, defrosted
400g tin plum tomatoes
125g grated mozzarella
30g fresh basil
balsamic vinegar (optional)
Method
Preheat the oven to gas 7, 220°C, fan 200°C. Peel and trim the mushrooms (save
the stalks for soups) and place on a 35 x 25cm flameproof baking tray with the
garlic. Peel and quarter the onion, break into petals and scatter onto the tray.
Drizzle with 1 tbsp oil and bake for 20-25 mins until soft.
Meanwhile, mix the flour, a pinch of sea salt and 240ml cold water into a dough,
then knead on a flour-dusted surface for 2 mins, adding a little extra flour if
needed. Carefully place the mushrooms, onion and garlic on a board. Squeeze any
water from the spinach, then toss in the tray juices.
Drizzle 1 tbsp oil onto the tray and lay in the dough, pressing and pulling it
to fill the corners and up the sides. Drain the tomatoes (reserving the juice)
and scrunch them over the dough, season, then sprinkle over the spinach, onion
and mozzarella. Leave whole, chop or tear the mushrooms, then scatter on top,
squeezing over the roasted garlic, to taste. Pour a little tomato juice around
the mushrooms, then place the tray over a high heat until the base starts to
sizzle. Bake on the highest oven shelf for 15 mins or until golden and crisp.
Pick over the basil leaves, drizzle with balsamic, if you like, and serve.
Tip: To make the most of mushrooms roast them with garlic as in the recipe and
use in meals for today, tomorrow and into next week. Stir into a risotto, or
turn into a pasta bake with tomato sauce and some grated mozzarella or keep for
longer and blitz with chicken or vegetable stock to make soup and freeze.