In The Kitchen

Method

1. Make the Lemon Cream Sauce

1. In a heavy-based pot, melt 5g of the butter over medium heat.
2. Add garlic and shallot and cook until softened (not browned).
3. Pour in the white wine. Increase the heat and simmer until reduced by half.
4. Add white wine vinegar and reduce again by half.
5. Stir in the cream, lemon zest and salt. Let it gently simmer until it thickens slightly.
6. Remove from heat and whisk in the remaining 10g of butter until glossy and smooth.
7. (Optional: Strain into a piping bag or container for easier application.)

2. Prepare the Mushrooms

1. Heat a splash of olive oil and a knob of butter in a large, hot pan.
2. Add mushroom slices and cook for a few minutes until golden and softened.
3. Add a sprig of thyme during cooking for extra flavour.
4. Remove mushrooms from the pan and drain on paper towel to remove excess moisture.

3. Prep the Potatoes

1. Thinly slice potatoes into a bowl of cold water to prevent browning and help them crisp up when baked.
2. Pat dry before using on pizza.

4. Assemble the Pizza

1. Preheat your oven (or pizza oven) as hot as it will go – ideally 250°C or higher.
2. Stretch out your pizza dough on a floured surface or tray.
3. Spread a generous layer of lemon cream sauce over the base.
4. Top with sautéed mushrooms and drained potato slices.
5. Add mozzarella on top.
6. Drizzle a little olive oil around the crust.
7. Bake until the base is golden and crisp, and the toppings are bubbling and golden – around 7–12 minutes depending on your oven.

Enjoy your mushroom and potato pizza with a zesty lemon twist!