MUSHROOM AND OREGANO PIZZA BREAD
Donna Hay’s mushroom and oregano pizza bread is the perfect casual finger food. Even better with a glass of red.
Mushroom and Oregano Pizza Bread
2 tablespoons olive oil, plus extra, for drizzling
100g Swiss brown mushrooms, sliced
15g dried porcini mushrooms, rehydrated in boiling water
2 cloves garlic, sliced
sea salt and cracked black pepper
2 large Lebanese flatbreads, trimmed into squares
60g mozzarella, sliced
250g buffalo mozzarella, sliced
4 sprigs oregano
Preheat oven to 200ºC (400ºF). Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms, garlic, salt and pepper and cook for 2–3 minutes or until golden. Top the bread with the mushrooms, mozzarella, buffalo mozzarella and oregano. Drizzle with oil and sprinkle with salt and pepper. Bake for 10–12 minutes or until golden. Slice into wedges to serve. Serves 4–6.
Serve with your favourite variety of red.
She is the editor of donna hay magazine, a highly acclaimed, top-selling bi-monthly food magazine with tremendous local success and far-reaching international appeal.
Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is also a regular contributor to UK’s leading lifestyle magazine, Living etc.
Her simple and style-driven approach is reflected in her 18 award-winning cookbooks. She has sold more than four million copies worldwide and her books have been translated into nine languages.
** Recipe courtesy of donna hay magazine, Aug/Sep 2011 issue. donnahay.com.au