We always have a pack of Mission tortilla wraps on standby at home, and they're great as express pizza bases. Last week, we tried recreating our favorite pizza from here at home - funghi pizza with mozzarella and mascarpone cheese with an optional egg.
For this pizza, we used sliced grey oyster mushrooms that have a great, meaty texture. Simply sprinkle generous amounts of mozzarella cheese over the wraps, then break an egg it in the centre and top with mushrooms and then bake for a total of 10 minutes. A dollop of mascarpone cheese is added, which you slather all over the pizza before eating. Don't forget to drizzle some truffle oil all over too.
Simple and good, I could definitely eat this pizza over and over again! For me, the egg adds an extra creaminess to the dish, so yes-to-eggs in this pizza in the future.
Funghi Pizza with Mascarpone Cheese
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 12 minutes
2 tortilla wraps
100g grey oyster mushrooms, sliced
1 clove garlic, finely chopped
1 tbsp extra virgin olive oil
2 tbsp mascarpone cheese
Freshly ground pepper
Basil/Parsley, for garnish (optional)
1. Preheat oven to 180°C (no fan). Line a baking tray with non-stick baking paper.
2. In a saucepan, heat oil over medium high heat. Add garlic, and saute for 1 minute until slightly golden, then add the mushrooms and saute for 2 minutes, until slightly wilted. Remove from heat and set aside.
3. Place wraps on the tray, then top with generous amounts of mozzarella cheese. If using egg, then make a small well in the centre, and break an egg. Place in preheated oven and cook for 5 minutes, then remove and top with mushrooms, and return to oven and bake for a further 5 minutes, until the edges are slightly golden and crisp.
4. Top each pizza with a tablespoonful of mascarpone cheese and a drizzle of olive oil. Season egg with some freshly ground pepper and serve.
Note: I used Mission Original Wraps.
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