HERBED WILD MUSHROOM WHITE PIZZA

Makes 2 medium-sized pizzas, serves 4

You will need:

400g (14oz) flour, plus extra for dusting 1½ teaspoon salt 1 teaspoon dried yeast 250ml (8fl oz) tepid water 3 tablespoons of olive oil and a little extra for brushing 1 teaspoon butter 400g (14oz) mixed mushrooms 2 cloves garlic, chopped 1 tablespoon rosemary 250g (9oz) ricotta cheese 200g (7oz) Comte cheese Sea salt flakes Preheat the oven to 210°C, 410°F, Gas 7. Put the flour and the salt in a bowl. In another container, dissolve the dried yeast in the tepid water. Next, add two tablespoons of the olive oil. Make a well in the middle of the flour and pour in the yeast, water and olive oil mixture. Using your hands, bring the mixture together to form a ball of dough. Put the dough on a floured surface and knead it for about five minutes until it is smooth and elastic. Clean the bowl, and brush it with a little olive oil. Place the dough back in the bowl, cover it with a tea towel and leave it to prove in a warm place for about an hour. Put two oven trays in the preheated oven to heat. Add the remaining tablespoon of olive oil and the butter to a non-stick pan. Roughly chop the mixed mushrooms and saute them in the olive oil and butter mixture. Once the mixed mushrooms are cooked, add the chopped garlic and the rosemary and stir the mixture over the heat for a few more minutes to cook. Remove the pan from the heat and leave it to one side. Once the dough has risen, knock it back with your fists to remove the air, then knead it again for a few minutes. Cut it into two pieces. On a floured surface, roll out each piece to the size of your oven trays — ensure the rolled-out dough is quite thin. Brush the tops of the dough with a little olive oil, then turn the dough over onto the hot oven trays (the olive-oil side will now be underneath). Divide the ricotta cheese, the mushroom, garlic and rosemary mixture and the Comte cheese between the two pizzas. Bake them for 15-20 minutes until the undersides are golden, and the cheese is bubbling. Garnish with some sea salt flakes.