Truffle Mushroom Pizza With Homemade Stracciatella & A Chicken Breast

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

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

Add your dried yeast to a large bowl with 100ml [150ml] [200ml] warm water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give it a good mix up and set aside for 5-10 min for the yeast to develop

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 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

Add your pizza base mix to the bowl with the yeast

Gradually add up to 75ml [115ml] [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed

Tip the dough out onto a floured work surface and cut into 1 per person

Toss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)

Press each dough ball in the centre and gently push outwards, with your fingertips, leaving the rim of the pizza untouched to form a crust (don't worry if the dough rips, just stick it back together and carry on!)

Tip: Dust with extra sprinkles of flour as you go to stop it sticking!

Keep going until your base[s] is slightly larger than a side plate – this is your pizza base[s]

Transfer the pizza base[s] to the heated baking tray[s]

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

Top with the 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!

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

Wash your salad, then pat dry with kitchen paper

Chop your basil roughly