Friday, August 29, 2014

Cooking Lab - Trio Mushroom Pizza with Sugar Snap Pea

The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust… 

This is a wondrous vegetarian pizza and the combination is so memorable you would not forget. 

(c) GMV - Got My Vote!

It is wholesome and a great re-invention on the classic 

It’s the best rainy day comfort food. 


- 1/2 lavash Turkish pide 
- 4 tablespoon truffle mushroom pesto pate 
- 150g button mushroom 
- 100g fresh shiitake mushroom 
- 50g fresh enoki mushroom 
- 100g fresh sugar snap pea 
- 1 king oyster mushroom (which I forgot to use!!!) 
- 2 tablespoon mixed cheese 
- 2 tablespoon shaved parmesan cheese 
- 1 tablespoon extra virgin olive oil 
- Salt and black pepper 


1. Preheat the oven to 180C.

2. Place the lavash bread on a baking sheet.

3. Spread the truffle mushroom pate pesto on the base.

4. Drizzle lightly with olive oil.

5. Place the button mushroom slices as the first layer.

6. Follow by fresh shiitake mushroom slices.
7. Top with a handful of mix-cheese and send it into the oven.

8. Bake until the cheese is golden and bubbly.

9. Once the cheese has melted, scatter the enoki mushroom on top.

10. Continue baking for another 5 minutes or when the edges turn crispy.

11. Evenly place the sugar snap pea slices on the pizza.

12. Let it stand 5 minutes before serving.

13. Remove it to cutting board, and season with truffle salt and black pepper.

14. Garnish with shaved Parmesan cheese.

15. Cut the pizza into 8 slices. Serve immediately~

A little bit of truffle scent from the pesto adds a touch of decadence. 
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea.