Wild Mushroom and Walnut
Ingredients
- Scone Biscuit Base
- Special Tomato Sauce
- 4 oz soft cheese
- 1 tbsp chopped fresh mixed herbs such as parsley, oregano and basil
- 8 oz wild mushrooms such as oyster, shiitake or ceps, or 4 oz each wild and button mushrooms
- 2 tbsp olive oil
- 1/4 tsp fennel seeds
- 1 oz walnuts chopped roughly
- 1 1/2 oz blue cheese
- olive oil for drizzling
- salt and pepper
- sprig of flat-leaf parsley to garnish
Instructions
- Roll out or press the scone (biscuit) base, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little with your fingers to form a rim.
- Spread with the tomato sauce almost to the edge. Dot with the soft cheese and herbs.
- Wipe and slice the mushrooms. Heat the oil in a large frying pan (skillet) or wok and stir-fry the mushrooms and fennel seeds for 2 - 3 minutes. Spread over the pizza with the walnuts.
- Crumble the cheese over the pizza, drizzle with a little olive oil and season.
- Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately, garnished with a sprig of flat-leaf parsley.
Calories: 1024 kcal
Carbohydrates: 17 g
Protein: 27 g
Fat: 98g
Saturated Fat: 36 g
Cholesterol: 157 mg
Sodium: 972 mg
Potassium: 1142 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 2191 IU
Vitamin C: 11 mg
Calcium: 382 mg
Iron: 3 mg