Dinner

Goat’s Cheese, Roasted Onion & Mushroom Pizza

Step 1 of 8

Brush onions with oil, place on oven tray with garlic. Install the wire rack on Level 3. Select ROAST, set temperature to 180˚C and set time to 25 minutes. Press START/STOP to begin preheating. When preheated, place oven tray on wire rack on Level 3 and close oven to begin cooking. Remove onions to a board to cool and then finely slice. Wash tray.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 2 of 8

Sprinkle the cornmeal onto the oven tray – concentrating it on raised central area to prevent any sticking.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 3 of 8

Roll out the pizza dough, using a little flour, to fit the oven tray and place inside. Push dough so it comes just a little up the edges.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 4 of 8

Spread onions onto pizza dough, leaving a 2cm border around edges. Dot with pieces of goat’s cheese followed by the mushrooms. Season to taste and drizzle with olive oil.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 5 of 8

Install the wire rack on Level 3. Select PIZZA, set temperature to 220˚C and set time to 13 minutes. Press START/STOP to begin preheating.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 6 of 8

When the unit has preheated, place oven tray on wire rack on Level 3. Close oven door to begin cooking.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 7 of 8

After 12 minutes, check to see whether pizza has coloured underneath by lifting a corner with a silicone spatula. Leave for another minute of necessary.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Step 8 of 8

When cooked, sprinkle with parsley, drizzle with more oil, if desired, and serve hot with a crisp salad.

2 medium onions, cut in half
1 tablespoon oil
1 large garlic clove, crushed
Flour, for rolling dough
2 tsp fine cornmeal
330g ready-to-use fresh pizza dough
175g goat’s cheese with rind, roughly torn into 2-3cm pieces
85g chestnut mushrooms, thinly sliced
Sea salt and pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
Small handful flat-leaf parsley leaves, roughly chopped

Compatible with

Ninja Foodi 10-in-1 Multifunction Oven

Cooking mode

Utensils

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Step 8

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