Yields
5-6 people
Prep time
15 mins
Cook time
15-20 mins
Ingredients:
For The Pasta & Pizza Base:
- 7.2 kg Sunblest Macaroni
- 72 standard pizza bases (adjust if using sheet trays)
For the Toppings & Sauce:
- Mozzarella cheese, grated, approx. 1.8 kg
- Cheddar cheese, grated, approx. 1.8 kg
- Mushrooms, sliced, 18 punnets, approx. 5–6 kg
- 54 tablespoons oil, approx. 800 ml
- 36 tablespoons butter, approx. 500 g
- 18 red chillies, sliced (adjust to taste)
- 18 tablespoons dried oregano, approx. 150 g
- 900 g tomato paste
- 36 garlic cloves, sliced
- Tomato and onion relish, 18 jars, approx. 3–4 kg, depending on jar size
Method
1. Cook the macaroni: Cook the macaroni in batches in well-salted boiling water until just tender. Drain thoroughly and allow to cool completely.
2. Prepare the tomato sauce: In large pots, combine the tomato and onion relish, tomato paste, sliced garlic, and dried oregano. Bring to a gentle boil, then reduce the heat and simmer until slightly thickened and well combined. Remove from the heat and allow to cool.
3. Sauté the mushrooms: Heat the oil and butter in large pans. Sauté the sliced mushrooms in batches until softened and lightly golden. Set aside.
4. Preheat the oven: Preheat the oven to 220 °C. Use multiple ovens or sheet trays if cooking at scale.
5. Assemble the pizzas: Spread an even layer of tomato sauce over each pizza base. Sprinkle with mozzarella and cheddar cheese. Top evenly with cooked macaroni, sautéed mushrooms, and sliced chillies.
6. Bake until golden: Bake in batches until the bases are crisp and golden and the cheese is melted and bubbling, about 12–15 minutes.
7. Serve hot: Slice and serve immediately while hot, or keep warm for service during large-scale catering.
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