When in season, wild mushrooms work really well as a simple gourmet pizza topping.
For the dough:
255g (8oz) strong plain flour
1 tsp salt
10g (1/2 oz) fresh yeast
½ tsp caster sugar
120ml (4fl oz) sparkling water
2 tbsp olive oil, plus additional for brushing
Caramelised shallot puree:
2 springs of thyme
6 banana shallots, peeled and sliced and sautéed in olive oil until very soft and starting to
catch and seasoned with sea salt and pepper
150mls double cream, warmed through
For the wild mushrooms:
300g of mixed wild mushrooms (hedgehog mushrooms, fresh cep, morels, trumpettes)
50g butter plus extra if needed
Salt and pepper
Tarragon leaves to taste
For the Cep puree:
200g fresh ceps
Salt and pepper
FOR THE DOUGH: Place the flour and salt in a bowl of an electric food mixer and combine using hook or “K beater” attachment. In another bowl, combine the yeast and sugar using your fingertips. When the mixture becomes runny, add the sparkling water and olive oil.
Turn the electric mixer back on and slowly pour in the liquid then leave the machine to knead the dough until smooth and elastic. Remove the bowl from the machine, cover with a clean damp tea towel and leave in a warm place to prove and rise for about 40 minutes.
Take the risen dough out of the bowl and on a very lightly floured surface, knead again.
Next, roll the dough out into a rectangle about 30 x 25cm (12 x 10 inches). Place the dough on a non stick baking sheet of similar proportions and refrigerate for about 30 minutes.
Pre heat the oven to 200℃ / 400℉ / gas mark 6
Remove the dough from the fridge and allow it to come to room temperature (about 20 minutes). Brush the top with olive oil, prick with a folk to prevent bubbles from forming and bake in the preheated oven for about 10 minutes.
FOR THE SHALLOT PUREE: When the shallots are really caramelised and soft, add seasoning and the cream, bring back to the boil then blitz to a fine puree. Set aside.
FOR THE MUSHROOM TOPPING: Melt the butter in a pan and place over a medium heat then saute the mushrooms briefly. Season and drain. Add a tbsp of chopped tarragon.
FOR THE CEP PUREE: Melt the butter in a pan over a medium heat, add the fresh ceps and saute for 2-3 minutes. Add cream and seasoning then puree in a liquidiser and season again if necessary to make a thick cep puree.
TO ASSEMBLE THE PIZZA: Spread the shallot pizza over the pizza base, followed by the sautéed mushrooms. Add blobs of ricotta. Return to the oven for between 5-10 minutes, until the ricotta has melted. Take out of the oven and warm the cep puree to serve on top. Garnish with tarragon leaves.