A white pizza with garlicky mushrooms, tinned asparagus, and a drizzling of truffle oil. For a meatier version add some strips of tender prosciutto or crispy pancetta.
Asparagus Mushroom Pizza V 0
Featured products
Ingredients
- 20g unsalted butter
- 250g chestnut mushrooms, sliced
- 1 tablespoon Epicure Chopped Garlic
- ½ teaspoon coarse salt
- ¼ teaspoon pepper
- 2 x 25cm pizza bases
- cheese sauce *recipe below
- 250g mozzarella, thinly sliced
- 1 tin Epicure Asparagus Spears
- 8 sprigs thyme, leaves removed
- 1 teaspoon truffle oil
- Cheese Sauce
- 150ml semi-skim milk
- 15g unsalted butter
- 15g plain flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 30g mature cheddar, grated
The recipe Asparagus Mushroom Pizza Kitchen Mode
-
1
Preheat oven to 220ºC, Gas Mark 7.
-
2
Set a frying pan over medium-high heat. Melt the butter in the pan and then toss in the mushrooms. Cook for 3 min, until the mushrooms have softened and release their juices. Add salt and garlic, cook for 2 minutes more, or until the liquid has evaporated. Season to taste, then remove from heat.
-
3
Divide the cheese sauce between the two pizza bases. Scatter each pizza base with half of the mozzarella, 6 asparagus spear (cut in half), half of the mushrooms, and half of the thyme. Season with a good pinch of salt and pepper.
-
4
Bake the pizzas directly on the rack for 12-15 minutes or until the pizza base is crisp and the cheese has melted. Remove and drizzle with ½ teaspoon truffle oil, each. Slice and serve warm.
-
5
Cheese Sauce
Set a small saucepan over medium heat. Add the butter to melt then stir in the flour. Cook for one minute. Slowly whisk in milk, a bit at a time, making sure the mixture is smooth before adding more. Once the milk is fully incorporated bring up to a simmer, cooking until thick. Remove from heat and stir through salt, pepper, and cheese, to melt. Let cool before spreading on the pizza base.