Monday, June 29, 2009

Mushroom, Ricotta, and Olive Pizza


Got your attention, yes?

This recipe is from The Complete Low Fat Cookbook but despite that fact (which some people might take as bad news) this pizza is really quite yummy.

It makes me hungry just looking at the picture. I tried my best to make it look like the one in the recipe book!

Mushroom Riccota and Olive Pizza
  • 4 Roma Tomatoes, quartered
  • 3/4 teaspoon caster (aka, superfine) sugar
  • 7 g (1/4 ounce) dry yeast or 15 g (1/2 ounce) fresh yeast
  • 1/2 cup (125 ml/4 fl oz) skim milk
  • 1 3/4 cups (220 g/7 oz) plain flour
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed
  • 1 onion, thinly sliced
  • 750 g (1 1/2 pounds) mushrooms, sliced
  • 1 cup (250 g/8 oz) low-fat ricotta
  • 2 tablespoons sliced black olives
  • small fresh basil leaves
Preheat oven to 210° C (415° F/Gas 6-7). Put tomato on a baking tray covered with baking paper, sprinkle with salt, cracked black pepper and 1/2 teaspoon sugar and bake for 20 minutes, or until the edges are starting to darken.
Stir yeast and remaining sugar with 3 tablespoons warm water until the yeast dissolves. Cover and leave in a warm place until foamy. Warm the milk. Sift the flour into a large bowl and stir in the yeast and milk. Mix to a soft dough, then turn onto a lightly floured surface and knead for 5 minutes. Leave, covered, in a lightly oiled bowl in a warm place for 40 minutes, or until doubled in size.
Heat the oil in a pan and fry the garlic and onion until soft. Add the mushrooms and stir until they are soft and the liquid has evaporated. Leave to cool.
Turn the dough out onto a lightly floured surface and knead lightly. Roll out to a 36 cm (15 inch) circle and transfer to a lightly greased oven or pizza tray. Spread with the ricotta, leaving a border to turn over the filling. Top with the mushrooms, leaving a circle in the center, and arrange the tomato and olives in the circle. Fold the dough edge over onto the mushrooms and dust the edge with flour. Bake for 25 minutes, or until the crust is golden. Garnish with basil.
Serves 6

Nutrition Info: Protein 15g; Fat 7.5g; Carbs 30g; Dietary Fiber 6g; Cholesterol 20mg; 1100 kJ (265 calories)


  1. Yummy, yummy looking! and I haven't even had breakfast yet. Thanks for the recipe. Gotta try this

  2. haha you liked my poem ? :)
    haha i didnt write it i just thought it was cute :)
    Pizza looks great<3

  3. Great photo. The whole thing looks delicious but the crust looks scrumptious!!

  4. Thanks Justine! I had to keep an eye on the crust to make sure it didn't get too brown. It turned out just right! If you try the recipe let me know how yours turned out.

  5. Threads, did you make the pizza? If so, let me know what you thought of it. :)

    Evann, tell your mom to make this for dinner. (:

  6. My stomach just tried to eat through my skin to get at that pizza pic. THAT'S how tasty it looks (and sounds)!

  7. Hi Angela, yep, it's ridiculously yum!