OYSTER MUSHROOMS WITH ANCHOVY & RICOTTA

MAKES TOPPING FOR 4 SMALL PIZZAS / PREPARATION 5 MINUTES / COOKING 5 MINUTES

2 tablespoons olive oil 1 tablespoon butter 200g oyster mushrooms 2 tablespoons chopped parsley juice of ½ lemon

200g ricotta

40g anchovies, halved lengthwise 2 tablespoons pinenuts, toasted

Heat the oil and butter in a frying pan over a medium heat. Fry the mushrooms with a sprinkle of salt and some pepper for a few minutes, until just starting to wilt. Toss through the parsley and lastly squeeze over the lemon juice.

Spread the ricotta over the pizza, then top with warm mushrooms, a few anchovy slices and pinenuts.