goats’ cheese & mushroom pizza

Serves 2

Preparation time 10 minutes

Cooking time 8 minutes

1 ready-made thin and crispy pizza base

2 tablespoons onion relish

2 tomatoes, thinly sliced

50 g (2 oz) button mushrooms, thinly sliced

150 g (5 oz) goats’ cheese with rind, thinly sliced

2 tablespoons extra virgin olive oil

2 tablespoons basil pesto

salt and pepper

rocket, to garnish

Remove the lower rack from the halogen oven and place the pizza base on top.

Spread the pizza base with the onion relish. Scatter the tomatoes and mushrooms over the relish. Arrange the slices of goats’ cheese on top. Sprinkle with salt and pepper, drizzle with 1 tablespoon of the oil and position the rack in the oven.

Set the temperature to 200°C (392°F) and cook the pizza for about 8 minutes until the cheese is melting. While cooking, blend the pesto with the remaining olive oil.

Drizzle the cooked pizza with the pesto mixture and scatter with rocket to garnish. Cut the pizza into slices and serve.

For wild mushroom & mozzarella pizza, scatter 1 thinly sliced onion over the bottom of a shallow roasting tin and drizzle with 2 tablespoons olive oil. Place on the upper rack of the halogen oven and set the temperature to 200°C (392°F). Cook for 5 minutes. Toss the onion with 1 chopped garlic clove, 200 g (7 oz) sliced mixed wild mushrooms and 2 tablespoons truffle oil. Scatter over 1 ready-made thin and crispy pizza base and arrange 150 g (5 oz) sliced mozzarella cheese on top. Season lightly with salt and pepper, and bake as above. Serve sprinkled with chopped parsley.