MUSHROOM ‘NDUJA, HONEY & CRISPY SAGE PIZZA

Recipes, food styling & photography Will Bowman & Jane Lyons

	200g button mushrooms
	200g field mushrooms
	50g shiitake mushrooms
	½ cup extra virgin olive oil
	1½ tablespoons fennel seeds
	3 tablespoons Korean red pepper flakes
	¼ teaspoon cayenne pepper
	3 cloves garlic, minced
	¼ cup olive oil
	sage leaves
	5 uncooked pizza bases
	honey

1.	Place button and field mushrooms in a food processor and pulse until finely chopped.
2.	Chop shiitake into bigger chunks.
3.	Add the extra virgin olive oil, mushrooms, fennel seeds, red pepper flakes, cayenne and garlic to a pan on medium heat and cook for 25 minutes.
4.	Stirring regularly, until the moisture from the mushrooms has evaporated.
5.	Heat the ¼ cup olive oil in a small pot and flash fry the sage leaves to crisp them. Set aside.
6.	Dollop the pizza bases with the mushroom ‘nduja and cook for 5-7 minutes or until the bottom of the base is crisp.
7.	After removing the pizza from the oven, scatter with fried sage leaves and drizzle with honey before serving.