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  • Light Meals
  • Vegetarian

Mushroom Splats with Stilton and Garlic Butter


One medium pizza doughball
1 tbsp garlic butter
80g small and medium chestnut mushrooms
55g stilton
2 tbsp roughly chopped flat leaf parsley
Freshly ground black pepper to finish


Place the frozen doughball on an oil try and covered with oiled film. Defrost the doughball in the fridge overnight so it’s thoroughly defrosted and ready to use the next day.

Preheat oven to 220°C.

Roll out the dough to the size of a dinner plate and place on a baking tray lined with parchment paper.

Crumble a generous half of the stilton over the dough. Cut the larger mushrooms in half and scatter over the cheese, then dot over the garlic butter.

Bake the pizza in the oven for 10 minutes until bubbling hot. Finish with a generous scattering of parsley and crumble over the remaining stilton and black pepper, serve at once.

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Medium sourdough pizza doughball