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Mushroom and Native Thyme Pizza

Homemade pizzas can be created in a myriad of ways, and the options for toppings are pretty much endless. One of our faves is the Broccoli and Salmon Pizza with Seafood Sprinkle.

This mushroom and native thyme pizza may well be my personal top choice from now on, though! I used fresh native thyme, as the plant I bought from Aussie Food Plants is very happy in my Dandenong Ranges garden, but dried native thyme would be awesome too.


200gm swiss brown mushrooms, sliced
1 large wholemeal pita bread
1/4 cup goat curd (I used Udder Delights goat curd, but a soft chevre would be great too, or even Persian Fetta)
1 tablespoon chopped native thyme, or 1 teaspoon dried native thyme
Extra virgin olive oil, to drizzle


1. Preheat oven to 200 degrees celsius.

2. Spread the pita bread evenly with the goat's curd.

3. Top with the sliced mushrooms and native thyme. Drizzle with olive oil.

4. Bake in the oven for approximately 15 minutes.

Serves 1. Mmm, warm and tasty :)


mahesh said...

My sister recommended this post and she was totally right keep up the fantastic work!
Pizza Equipment Sale

Doreen said...

yummmm, yes please! This might be a silly question but what is the difference between goat curd and chevre?

DanielleQ said...

Hi Doreen,
Curd and chevre are quite similar, but the curd has a more subtle flavour. This website has great explanations of each cheese: http://woodsidecheese.com.au/chevre/