In The Kitchen

Method

1. Make the Mushroom Reduction

1. Heat a sauté pan over medium-high heat with a knob of butter and a splash of olive oil.
2. Add the chopped onion and minced garlic. Sauté until softened.
3. Add 3 of the brown mushrooms, roughly chopped.
4. Cook slowly for about 30 minutes, stirring occasionally, allowing the mushrooms to release and cook out their liquid.
5. Once dry, cool slightly.
6. Add the reserved mushroom stock or water, and continue cooking down until the mixture is thick and the mushrooms are nearly falling apart.
7. Remove from heat and blend using a stick blender or standard blender until smooth.

Set aside to cool, either in a piping bag or covered bowl.

2. Assemble the Pizza

1. Preheat your oven as hot as it will go (ideally 250°C or higher).
2. Stretch your pizza dough to the desired shape.
3. Drizzle olive oil over the base.
4. Spread a generous layer of the mushroom reduction across the dough.
5. Sprinkle over plenty of Parmigiano Reggiano.
6. Top with thinly sliced raw mushroom (from the remaining mushroom), fresh mozzarella, and low-moisture mozzarella.
7. Bake until the crust is golden and the cheese is bubbling and caramelised.
8. Finish with extra Parmigiano Reggiano, dollops of whipped ricotta, and a drizzle of chilli oil.

Savour every bite of this deeply savoury, cheesy mushroom pizza — it’s comfort food with serious flavour credentials.