Truffle Mushroom Pizza With Homemade Stracciatella

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

Dust your work surface with a generous sprinkling of flour

Cut your pizza dough in half

Shape the dough into 1 ball per person, cover with cling film and set aside for 15 min

Meanwhile, slice your chestnut mushrooms finely

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Add your tomato paste to a bowl with the chopped garlic, a drizzle of olive oil, a generous pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water and stir it all together – this is your tomato base

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into small pieces and add them to a medium bowl with your soft cheese, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] milk

Season with a pinch of salt and pepper and give it a good stir – this is your homemade stracciatella

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

Tip: Very carefully, gently stretch the dough to help you!

Repeat with the other dough ball[s] – this is your pizza base[s]

Transfer the pizza base[s] to a baking paper-lined baking tray

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

Top with your sliced mushroom and sliced shallot

Put the tray[s] in the oven for 12-15 min or until or until the pizza bases are golden and crisp – this is your mushroom pizza[s]

Tip: Cooking for 4? Do this in batches!

Wash your salad, then pat dry with kitchen paper

Chop your basil roughly