Scrumptious, simple and sustainable mushroom pizzas!

Today is World Food Day, so I am planning a meal in that spirit. It’s made with local and seasonal ingredients, and is also really tasty and healthy.

sustainable food

Cut the stem out of two or more large, brown mushrooms. Spread tomato paste over the inside and season with dried oregano and chili. Add a slice of dried or smoked ham (I used Hartlief’s Black Forest Ham – a locally produced excellent alternative to the “real” imported deal) and cover with mozzarella (Buffalo Ridge produces one of the only authentic, locally produced buffalo mozzarella, but Woolies also stocks some good alternatives). Season with herbs and chili, and put a small dollop of pesto on top. Bake in the oven until the cheese is melted and golden.

In a pan, heat up some nice olive oil (select one that carries the label SA Olive) and fry garlic, onion and cherry tomatoes for a couple of minutes. Then add baby spinach and continue to cook until it is slightly wilted.

Bon Appetit!

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