Prosciutto & Mushroom Pizza With Garlic Oil

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Put a large baking tray (or two) in the oven to heat up (this will stop your pizza bottom[s] from going soggy!)

Peel and finely slice (don't chop!) your garlic

Slice your baby button mushrooms finely

Drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces

Add your tomato paste to a bowl with your dried oregano and a generous pinch of salt, pepper and sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your tomato base

Remove the heated tray[s] from the oven and add your pizza base[s]

Spread the tomato base evenly over your pizza base[s] with the back of a spoon

Top with the sliced mushrooms and torn mozzarella

Tip: Cooking for 2 or more? Make sure the pizzas don't overlap on the tray to avoid raw dough!

Put the tray[s] in the oven for 13-15 min or until the cheese has melted and the base is crisp – this is your mushroom pizza

While the pizza is cooking, add 2 tbsp [3 tbsp] [4 tbsp] olive oil to a pot over a medium-high heat

Once hot, add the sliced garlic and cook for 1-2 min or until fragrant

Once fragrant, remove from the heat and set aside to infuse until serving – this is your garlic oil

Wash your salad, then pat dry with kitchen paper

Once cooked, remove the mushroom pizza from the oven and top with your sliced prosciutto and the salad – this is your prosciutto & mushroom pizza