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Slow roasted pork fillet pizza

recipes pork mushrooms pizza

Ingredients 9
Servings 2
Time 00:15


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


Preheat oven to 200°C.

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 for 12 – 15 minutes or until the pizza is cooked through and golden.

Cook 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.

Recipe reprinted with permission of SA Mushrooms Farmers Associations.       


Read more on: holiday  |  recipes  |  baking


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