Pizza con funghi selvatici

Wild mushroom pizza

Store mushrooms in the fridge in a paper bag to allow them to breathe. Don't leave them in plastic as this makes them sweat. Wild mushrooms are best eaten the day they are picked; cultivated mushrooms will last up to three days in the fridge.

Preparation time: 10 minutes

Cooking time: 12 minutes

Makes: one 25 cm (10 in) round pizza (serves 2-4)

100 g (3½ oz) fresh wild mushrooms, such as chanterelles or porcini, trimmed but left whole

60 ml (2 fl oz/¼ cup) extra virgin olive oil

½ quantity pizza dough

1 tablespoon chopped thyme

2 small garlic cloves, chopped

extra virgin olive oil, for drizzling

Preheat the oven to 230°C (450°F/Gas 8). Place a large, heavy pizza or baking tray in the oven to heat.

Toss the mushrooms in 1 tablespoon of the oil. Set aside.

Shape the pizza dough into a ball. Flatten the ball, then use a lightly floured rolling pin to roll out on a piece of non-stick baking paper to a 25 cm (10 in) round.

Drizzle the pizza base with oil and scatter with thyme and garlic. Top with the mushrooms and season with salt and freshly ground black pepper,.

Remove the tray from the oven and carefully slide the pizza (still on the baking paper) onto the tray.

Cook for 10–12 minutes or until the base is crisp and the topping cooked. Drizzle with extra virgin olive oil.