Mushroom & three-cheese pizza

This 'no-knead' pizza is a perfect weeknight dinner option when you want to give meat a miss.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Mushroom & three-cheese pizza
  • 2 tablespoon extra virgin olive oil
  • 450 gram mixed mushrooms, halved if large
  • 2 tablespoon dry sherry
  • 2 tablespoon thyme leaves
  • 2 cloves garlic, crushed
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon fine sea salt
  • 1 cup (280g) Greek-style yoghurt
  • 1/2 cup tomato pasta sauce
  • 200 gram fresh ricotta
  • 120 gram buffalo mozzarella, torn
  • 100 gram haloumi, grated coarsely
Crisp Cavolo Nero
  • 100 gram cavolo nero, stalks removed, leaves torn
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt flakes


Mushroom & three-cheese pizza
  • 1
    Preheat oven to 220°C/200°C fan.
  • 2
    Make crisp cavolo nero. Place ingredients in a bowl; rub oil and salt into leaves to soften slightly. Place in a single layer on a baking-paper-lined oven tray; bake, turning halfway through, for 10 minutes or until crisp.
  • 3
    Heat oil in a large frying pan over high heat; cook mushrooms, stirring, for 4 minutes or until golden. Add sherry; cook until evaporated. Stir through thyme and garlic. Season with salt and pepper.
  • 4
    Place flour, salt and yoghurt in a bowl; mix to a soft dough. Roll dough out on a floured surface into a 34cm round. Place dough on an oiled pizza tray; spread with pasta sauce, then top with cheeses and the mushroom mixture; season.
  • 5
    Bake pizza for 20 minutes or until base is browned and crisp. Serve topped with cavolo nero.


If you like, you can omit the mushrooms, sherry and thyme and top the pizza with sliced mixed cherry tomatoes or shaved zucchini, then drizzle with olive oil.

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