This is a great pizza – warm and robust flavours come through from the chorizo, and earthy flavours from the garlic mushrooms. Sprinkled with 1/4 of a chilli just for a surprise bit of fire. Firstly we prepared the mushrooms in butter, and then added the chorizo and garlic to infuse flavours. Second, make the pizza of course ! Yum !
Here’s a lovely Aldi roast turkey that we did tonight, with Roast Potato, Sweet Potato, Swede, Turnip, Carrot and perfect peas.
Cooking time was 3hrs, when I checked it the roast was already quite well done on the top so I left it closed (the Aldi directions say to open up the foil for the roast for the last 30 mins of cooking).
Veg cooking time was 2 hrs, with foil off the top for the last 20 mins.
Served with chunky cuts, and with lashings of cranberry jam.
Love this pizza, just remember to pre-cook the mushrooms in garlic and butter to really infuse the flavour. We also added garlic to the pizza base which really made the garlic pop in this pizza.
- Swiss brown mushrooms – about 4
- 3 cloves garlic
Here’s another o’l faithful, I’m more practicing my bases and cooking directly on the stone.
- Cabanossi – about 1/2 cup
- Chorizo – about 1/2 cup
- Sliced ham – about 3
This pizza was by far the favourite with just only half left by the time I managed to get back with the camera.
Our kids have been pleading with us to do another bliss pizza, but we didn’t have the ingredients on hand. Here’s the alternative, the standard nutella pizza with melted marshmallow on top.
The only real secret to a nutella pizza is to pre-cook the base and then add the nutella, in the case of adding marshmallow just put them back in the oven until they melt down.
Then try to keep them from the kids until they cool down enough to eat..