Portobello Mushroom Pizza with Prosciutto and Rocket

Preheat the Slice Master Electric Pizza Oven to 250°C.

Place mushrooms on a baking tray, and then coat them with 3 tsp. of oil and season with salt and pepper. Bake for about 10 minutes, or until tender, turning halfway through baking. Cool, and then cut mushrooms into 1 cm wide slices. In small bowl, mix 3 tsp. of oil and garlic.

Stretch dough out to about a 30 cm round and lay dough over the Pizza Peel. Drizzle garlic-oil mixture over dough. Sprinkle half of each cheese over dough, and then top with mushroom slices, and sprinkle remaining cheeses over.

Using the Pizza Peel transfer the pizza onto the pizza stone in the Slice Master Electric Pizza Oven and bake pizza for about 7 minutes, or until crust is crisp and golden brown. Using pizza peel, remove the pizza from the oven. Tear prosciutto into large strips and arrange them over pizza, and then sprinkle rocket over pizza. Using pizza cutter, cut pizza into wedges and serve.