No-Knead Pizza with Mushroom and Crispy Cavolo Nero

Main

Cook Time: 40 min Servings: Serves 2 Source:

Ingredients

2 tablespoons extra virgin olive oil

450 grams mixed mushrooms, halved if large

2 tablespoons dry sherry

2 tablespoons thyme leaves

2 cloves garlic, crushed

1½ cups (225g) self-raising flour

½ teaspoon fine sea salt

1 cup (280g) greek yoghurt

½ cup (130g) tomato pasta sauce

200 grams fresh ricotta

120 grams buffalo mozzarella, torn

100 grams haloumi, grated coarsely

Crisp cavolo nero

100 grams cavolo nero, stalks removed, leaves torn

1 tablespoon extra virgin olive oil

½ teaspoon sea salt flakes

Directions

1 Preheat oven to 220°C/425°F. Make crisp cavolo nero.

2 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.

3 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.

4 Bake pizza for 20 minutes or until base is browned and crisp. Top with crisp cavolo nero.

Crisp cavolo nero

5 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.

Nutrition

Serving Size: Serves 2