WHITE WILD MUSHROOM PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil, plus extra for brushing

8 oz (227g) white mushrooms, trimmed and sliced

3 large shallots, sliced

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup white wine

1 tsp. fresh thyme leaves, plus extra for garnish

1 tbsp. chopped fresh Italian parsley

8 oz (227g) wild or mixed mushrooms, trimmed and sliced

1 tbsp. cornmeal

1 lb (453g / 16oz) pizza dough

2 garlic cloves, minced

1/4 cup Mozzarella Sauce

Chili olive oil (store-bought) for drizzling

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 48.5g (10.7g S.Fat)
Carbs: 55.1g
Protein: 10.4g
Sugar: 1.3g
Sodium: 982mg

METHOD

Pour 1 tablespoon oil in a medium skillet over medium- high heat, sauté mushrooms, shallots, salt, and pepper until mushrooms and shallots are soft and lightly browned. Reduce the heat to medium-low and cook until most of the liquid has evaporated. Remove from the heat and stir in the thyme and parsley. Season with salt and pepper to taste and set aside to cool slightly.

Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.

Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.

Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.