Funghi (Mushroom) Pizza

A great mushroom pizza lives or dies on one detail: dry mushrooms. Sliced raw mushrooms release water and steam your pizza soggy. Cook them first, drive off the moisture, and you get deep, savoury flavour and a crisp base.

Ingredients (per pizza)

• 1 sourdough base
• 150g mushrooms (chestnut, or a mix), sliced
• 1 garlic clove, a little thyme, olive oil
• 70g raw tomato sauce (or leave white), 80g mozzarella
• Parmesan and parsley to finish

Method

1. Fry the mushrooms hard in a little oil with the garlic and thyme until browned and dry. Season and cool.
2. Stretch the base, add sauce (or keep it white) and the mozzarella, then the cooked mushrooms.
3. Bake at 250°C+ until charred, 6–8 minutes.
4. Finish with grated parmesan and chopped parsley.

Cook the mushrooms until they squeak and colour. Any liquid left in the pan is liquid you don't want on your pizza.