Wild Mushroom & Watercress Pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 2 Balls of pizza dough
  • 200g Ricotta
  • 2tbsp Olive Oil
  • 1 Lemon, zest and juice separated
  • 200g Wild Mushrooms
  • 50g Watercress
  • Mushrooms are around 90% water and as such, benefit from hot, quick cooking – ideal for Roccbox! By cooking the mushrooms first, we get a chance to impart some beautiful flavour before pairing with the peppery watercress for a cracking flavour combination!

    Start by heating a cast iron pan in Roccbox with a lug of olive oil in. Once nearly smoking hot, add the wild mushrooms and season well before returning to Roccbox.

    Cook the mushrooms, shaking regularly for around 3-4 minutes depending on size. Squeeze over half the lemon juice mix thoroughly and remove from the pan and set to one side.

    To make the white sauce, mix the ricotta and olive oil with half a lemons worth of zest and season well.

    Top the pizza skin with white sauce and evenly dot around the cooked mushrooms before cooking in Roccbox for around 90 seconds, turning regularly to ensure an evenly baked crust.

    As soon as each pizza comes out of Roccbox, top with the watercress and enjoy!

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