A recipe full of tasty flavours and delicious combinations
Recipe and styling Sarah Heeringa. Photography Amanda Reelick
Dough for 1 large thick pizza base
1 spicy chorizo sausage, thinly sliced
2 onions, sliced
4 large brown mushrooms
1 tbsp butter
1-2 sprigs fresh thyme, stalk removed (or 2 tsp dried thyme)
1 tsp dried tarragon
125g mozzarella cheese, shredded
100g tasty cheese, grated (approximately 1/2 cup)
3-4 cups fresh baby rocket
Reduced balsamic or apple syrup
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
Heat a heavy-based pot to medium heat. Add a drizzle of olive oil and the onions and cook, stirring often, until they start to turn golden. Add a good splash of balsamic vinegar. Reduce the heat and continue cooking until the onions have caramelised and any liquid has been reduced. Add butter, mushrooms, tarragon and the fresh thyme leaves. Season with a sprinkling of garlic salt and a grind of pepper. Continue cooking until mushrooms have softened. Remove from heat and set aside.
Roll dough out on a lightly floured surface. Spread out the onion and mushroom mixture on the pizza base and sprinkle with cheese.
Bake for about 10-15 minutes until the base is golden and the cheese is bubbling. Remove from oven.
Scatter with fresh baby rocket and a drizzle of balsamic glaze to serve.