MUSHROOM & THREE-
CHEESE NO-KNEAD PIZZA
PREP + COOK TIME 40 MINUTES SERVES 42 tablespoons extra virgin olive oil
450g 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−style yoghurt
½ cup (130g) tomato pasta sauce
200g fresh ricotta (see notes)
120g buffalo mozzarella, torn
(see notes)
100g haloumi, grated coarselyCRISP CAVOLO NERO
100g cavolo nero, stalks removed,
leaves torn
1 tablespoon extra virgin olive oil
½ teaspoon sea salt flakes1 Preheat oven to 220°C/200°C fan.
2 Make crisp cavolo nero.
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.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.BROCCOLI AU GRATIN
PREP + COOK TIME 45 MINUTES SERVES 6
120g butter
¼ cup (35g) plain flour
2 cups (500ml) milk
195g grated vegetarian gruyère
cheese
1 tablespoon white miso paste
1kg broccoli
1½ cups (115g) panko (Japanese)
breadcrumbs
⅓ cup (40g) natural flaked almonds
1 teaspoon shichimi togarashi
(see notes)
1 Preheat oven to 200°C/180°C fan.
2 Melt half the butter in a heavy−
based saucepan over medium heat; stir
in flour. Cook, stirring, until mixture
bubbles. Gradually stir in milk; stir for
4 minutes or until mixture boils and
thickens. Remove from heat; stir in half
the cheese and miso. Season to taste.
3 Cut broccoli crossways into
1.5cm−thick slices. Bring a large
saucepan of water to the boil; cook
broccoli for 2 minutes. Drain well.
4 Place breadcrumbs, almonds,
remaining melted butter, remaining
cheese and shichimi togarashi in a
small bowl; mix to combine. Season.
5 Arrange broccoli in a 25cm x
15cm ovenproof dish; pour over
sauce. Sprinkle with breadcrumb
mixture; bake for 25 minutes or until
browned. Season; serve.TEST
KITCHEN
NOTES
Au Gratin is a French
culinary term that refers
to an ingredient that is
cooked in a shallow dish
topped with a crust, often
breadcrumbs and cheese.
Shichimi togarashi is a
Japanese seven spice
mixture containing chilli,
sesame seeds, Japanese
pepper, orange rind, nori
and ginger. It’s available
from Asian food stores.50 #COOKWITHTHEWEEKLY