PizzaExpress Funghi di Bosco

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Dust your work surface with a generous sprinkling of flour

Cut the PizzaExpress pizza dough in half

Shape the dough into 2 [4] balls and set aside for 15 min

Dice the mozzarella into small bite-sized pieces and add to some kitchen paper

Press down on the diced mozzarella with another piece of kitchen paper to squeeze out as much liquid as you can

Peel and finely chop (or grate) the garlic

Combine the chopped garlic with 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your garlic oil

Slice the portobello mushrooms

Strip the rosemary leaves from their stems and chop them finely, discard the stems

Once the dough balls have rested for 15 min, press your palm into the middle of a dough ball to flatten it until it is twice as wide

Turn the dough over and repeat a few times, until approx. 24cm in diameter (use a rolling pin to help you!)

Repeat with the other dough ball[s] – these are your pizza bases

Transfer the pizza bases to a baking paper-lined baking tray (or 2!)

Spread 2 tbsp finely chopped tomatoes over each pizza base (save the rest for another recipe!)

Season with a pinch of salt

Top with the sliced mushrooms, diced mozzarella and chopped rosemary

Drizzle over the garlic oil and season with a double pinch of black pepper

Put the tray in the oven and cook for 9-19 min or until the pizza bases are golden and crisp and the mozzarella has melted

Tip: Cooking for 4? You may have to do this in batches!

Meanwhile, chop the parsley finely, including the stalks

Peel the Italian hard cheese until you end up with a pile of cheese shavings – this is your shaved cheese