Vegemite Mushroom Ragu Pizza 

Prep time: 2 hours

Cook time: 20 minutes

Serves: 4 Pizzas

@vegemite has launched Mitey Meals, a limited edition range of Vegemite jars encouraging Aussies to get creative in the kitchen. We are using the Pizza jar to whip up this umami bomb ‘Vegemite Mushroom Ragu Pizza Bianca’.. It’s salty, creamy & has a delicious hint of chilli. The new jars and bottles replace the iconic “VEGEMITE” packaging with “Nachos”, “Bolognese”, “Pizza”, “Barty Parmy”, “Stir Fry” and “Pho”, scan the QR code on the label to view the recipe. The Mitey Meals range is available for a limited time only so have a crack and let us know what you think!

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Vegemite Mushroom Ragu Pizza 

  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Total time: 2 hours 20 minutes
  • Serves: 4 Pizzas

Ingredients

  • 400 g '00' Pizza flour
  • 7 g Sachet dried yeast
  • 250 ml Filtered water
  • Pinch flakey salt
  • Olive oil
  • 200 g Semolina flour
  • 200 g Creme fraiche
  • 1/2 Lemon zest & juice
  • 2 Tbsp Shaved Parmigiano Reggiano
  • Freshly cracked pepper
  • Pinch flakey salt
  • 2 Tbsp Salted butter
  • 1/2 Brown onion
  • 1 Heaped tablespoon 'Vegemite'
  • 4 Large Portobello mushrooms
  • Flat leaf parsley
  • Freshly grated Parmigiano Reggiano
  • Chilli oil (Optional)

Method

  • 1)

    In a mixing bowl add 400g of flour, 7g dried yeast and 250ml of filtered water and mix to combine. Let it sit for 10mins to autolyse for the yeast to take over. 

  • 2)

    Add a good pinch of flakey salt then with with a mixer or your hand knead the dough until smooth and elastic. Should take about 5mins. Roll the dough into a nice smooth ball and coat in small amount of olive oil and sit the dough in a bowl covered with a tea towel until it has double in size (1 hr).

  • 3)

    While the dough is resting prepare your pizza bianca sauce. In a bowl add 200g creme fraiche, zest and juice of half a lemon, a few cracks of pepper, pinch of salt, two tablespoons of freshly grated Parmigiano Reggiano and mix to combine. 

  • 4)

    Finely chop some flat leaf parsley and grate 8 tablespoons of freshly grated Parmigiano Reggiano parmesan and pop that into a bowl ready to construct your pizzas. 

  • 5)

    To a hot pan add two tablespoons of butter, 1/2 a finely diced brown onion and sweat that down for 5 mins. Then add a heaped tablespoon of Vegemite and four large finely diced Portabello mushrooms and sweat them down on a low heat until mushrooms have reduced into the sauce (approx 10mins) and set that to the side. 

  • 6)

    Once the dough has doubled in size you can divide it into four equal pieces and roll them into individual balls, see reel for technique. Coat them in some semolina and set aside to rest until doubled in size (approx. 45mins). 

  • 7)

    Once the dough has doubled your ready to make your pizzas. Heat your oven to max, or pizza oven to 400C and stretch out your dough being carful not to knock the air out of the crust. Spoon on the bianca sauce on the base then top with the Vegemite mushroom ragu and a sprinkle of Parmigiano Reggiano then cook until crisp. Top with some fresh parsley, a little sprinkle of Parmigiano Reggiano, a squeeze of lemon and a drizzle of chilli oil. 

  • 8)

    Chop it up and enjoy! 

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