Mushroom pizza. Picture by Hein Van Tonder.

Serves 4


4 very large brown mushrooms, (deep enough to hold the  filling) wiped clean 

150 g Fior Di Latte mozzarella 

Homemade Tomato Sauce

a generous glug of olive oil

2 crushed cloves of garlic

1 fresh chilli, chopped (optional)

410g tin chopped tomatoes

1 - 2 tsp sugar

salt and freshly ground black pepper for seasoning

Topping suggestions

Baby tomatoes

Fried bacon

Fried chorizo

Torn ham

Pineapple chunks

Pitted olives


Sliced jalapenos

Fresh basil leaves (as garnish)


Fry the garlic and chilli in the olive oil until soft.

Add the tomatoes and sugar.

Season with salt and pepper and simmer uncovered for about  15 minutes, stirring often, until the tomato sauce has reduced and thickened.

Preheat the oven to 220 degrees C.

Place the mushrooms cap side down on a lightly greased baking sheet.

Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the cap.

Tear the mozzarella into small pieces and dot the tomato sauce with 2 thirds of the cheese.

Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese.

Place in the oven and cook for about 15 minutes until the mushrooms are cooked through and the cheese melted.

Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown.

Serve immediately 

Recipe courtesy of