Preparation

1. Clean the mushrooms and sauté them in a pan with a clove of garlic for 9-10 minutes. Season with salt and pepper and mix with the Super Chill Cokare sachet. Reserve.
2. Blanch the broccoli florets for 8 minutes. drain.
3. Roll out the dough on a round baking pan. Prick it lightly with a fork so that it does not rise and bake at 180 º until it just begins to brown.
4. Peel and cut very thin slices of sweet potato, add the red onion cut into thin julienne strips and spread over the cooked dough, spread the broccoli and mushrooms.
5. Brush with oil, sprinkle with a pinch of oregano, season with salt and pepper and bake again at 175ºC until the sweet potato is ready.