Make the pizza up to 2 days in advance and put it back on to the cardboard from the packet.



  • 140g mushrooms (chestnut or ordinary)
  • 1 small red onion
  • 1 small red pepper
  • 1 readymade pizza base (such as Pizza da Piero – 120g)
  • 100g pizza sauce (from a can or jar such as Mutti)
  • 125g fresh goat's cheese
  • side salad, to serve

Side Salad
Serves: 2

  • 80g baby spinach leaves
  • 1 ripe tomato
  • ¼ cucumber
  • 1 tablespoon vinaigrette salad dressing (shop-bought or see recipe link – 15g)

Vinaigrette Salad Dressing 
Makes 8 servings 

  • 1 small garlic clove
  • 2 tablespoons balsamic vinegar (30ml)
  • 50ml rapeseed oil (cold-pressed for a stronger flavour)
  • 1 tablespoon wholegrain mustard (15g)
  • 1 teaspoon honey (5g)
  • 1 teaspoon snipped fresh chives (5g)
  • salt (optional) and freshly ground black pepper 


  1. Preheat the oven to 200C / 400F / gas mark 6. Trim and thinly slice the mushrooms. Cut the red onion in half, then peel off the skin and thinly slice. Cut the red pepper in half, remove the core and seeds and thinly slice. 
  2. Spread the pizza base with the pizza sauce and arrange the mushrooms, red onion and red pepper on top. Crumble over the goat's cheese and place in the oven directly on the oven shelf for 10-12 minutes until piping hot and golden.
  3. Transfer back on to the chopping board and cut into slices. Arrange on plates with the salad to serve.

Prepare Ahead
Make the pizza up to 2 days in advance and put it back on to the cardboard from the packet. Wrap in cling film and chill in the fridge until ready to cook.  

Side Salad

  1. Put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top.
  2. Dress with the vinaigrette, tossing to coat and arrange on plates to serve.

Prepare Ahead
The salad can be kept in an airtight container with the vinaigrette in a separate small container. Dress just before serving and bring a fork if transporting.

Vinaigrette Salad Dressing 

  1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect).
  2. Add the balsamic vinegar, oil, mustard, honey and chives to the jar and season lightly with salt (optional) and add plenty of freshly ground black pepper. Then screw the lid back on tightly.
  3. Shake hard until the dressing has thickened and emulsified. Store in the fridge and use as required.

Prepare Ahead
This dressing will last up to 3 days if stored in the fridge.