Bacon & Mushroom Pizza

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging – for berries, fruits and mushrooms – so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite – especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging – but feel free to use any mushroom you like.

• 1 round Leksands crispbread
• 100ml tomato sauce
• 1 small onion + butter/oil for frying
• 75g oyster mushroom
• 1 garlic clove
• 50g bacon or pancetta, fried until crispy
• 1 egg yolk
• 60g mozzarella + big handful grated cheddar
• rocket salad to serve
• Seasalt and freshly ground black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Chop the mushroom and fry until golden.
4. Spread the tomato sauce over the base. Add the onion, mushroom and your meat – finish with the mozzarella and grated cheese. Season with salt and pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad – serve immediately.

Enjoy!

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Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.