I cant believe how easy and satisfying it is to make your own pizza, I decided to use crème fraiche to top the pizza with rather than tomato, I really enjoyed making and eating it, I have never been a huge fan of mushroom pizzas, but I imagined how good it would be with a creamy sauce and it was soooo good, it reminded me of a creamy garlic mushroom dish. I highly recommend it, I will be making my own pizzas all the time from now on, I made the dough and left it to rise while I walked the dog then when I got back it as ready to shape and top and it cooks in no time, with a pizza stone it will take about 12 minutes to cook but with out it takes a bit longer.

• 175g ’00’ or plain flour
• 1 tbsp olive oil
• ½ tsp fast-action dried yeast
• ½ tsp salt
• 120 ml water (lukewarm)

Put the flour, yeast and salt into a large bowl (I used my kitchenaid mixer) – Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast. Make a well in the centre and add half the water (60ml) and the oil, mix well. Keep adding water a little bit at a time until all of the flour has been incorporated into the dough. The dough should be slightly sticky but not to wet. knead with the dough hook or on an oiled surface for about 5 minutes. place dough in a oiled bowl and leave to rise for about 1 to 1 and a half hours until doubled in size.

• banana shallot
• 2 cloves of smoked garlic
• 2 large king oyster mushrooms
• handful of kale
• 3 tbsp pine nuts
• fresh thyme
• chives
• crème fraiche
• cheddar
• salt
• pepper
• oil

in a frying pan add the chopped shallot or onion with a little oil then add a tsp of balsamic vinegar and a tsp of brown sugar and stir until caramelised. then add one large chopped king oyster mushroom, and stir for a few minutes then add two finely chopped cloves or garlic, I used smoked garlic, three tbsp. pine nuts and a handful of kale. (add more oil if needed)

preheat the oven to 220c tip the dough out and knock the air out then stretch into a circle and place on a lined baking sheet. spoon on some crème fraiche leaving 1 inch around the edge then add the topping, slice a king oyster mushroom into slices and place on top, sprinkle on some samphire (optional) and some grated cheddar, then add some fresh thyme and chives, salt and pepper.

bake for 10 minutes then crack a quails egg in the centre and bake for another 5 minutes. then enjoy.