MOJO Mocktail: Three Ways
This is an easy to cook vegetarian dish with lots of flavour and low fat. Shared with us by The Gourmet Entertainer.
Ingredients
- 100g The Gourmet Entertainer Fennel Masala Jam
- 1 white onion, very thinly sliced
- 300g sliced fresh SA mushrooms
- 1/2 tsp chopped fresh rosemary/ oregano/ thyme
- 1/2 tsp sea salt, divided
- 3 gluten free whole meal flatbreads
- 100g fresh La Casa Del Formaggio Smooth Ricotta Light
- 15g garlic, minced
- 100g shredded La Vera Fine Cheese mozzarella
Serves 4
Method
- Reserve 2 tbsp Fennel Masala Jam. Coat the mushrooms in the rest of the Fennel Masala Jam and put aside
- Heat a non-stick skillet over a medium high heat and dry fry the onion – sautéing it until lightly caramelized, about 5 minutes
- Add the mushrooms and dried herbs and cook until the mushrooms have wilted, about 5 minutes
- Transfer to a bowl and set aside
- Preheat the oven to 200°C
- Brush entire top surface of each flatbread with the reserved Fennel Masala Jam
- Place flatbreads on large baking sheet and toast in the oven for 5 minutes
- In a bowl, stir together ricotta and garlic. Spread this mixture onto the flatbreads
- Top the flatbreads with the mozzarella cheese and the mushroom mixture
- Bake pizzas until cheese is fully melted and crust is crisp, about 13 – 15 minutes
- Let stand for about 5 minutes
- Serve and enjoy
