Ingredients
| 30g dried morels | |
| 1 tablespoon butter | |
| 1 tablespoon olive oil | |
| 2 small leeks, sliced into 8mm rings | |
| a splash of white wine (optional) | |
| 100g mascarpone | |
| finely grated zest of 1 lemon | |
| microgreens or watercress, to serve | |
| pizza fritta |
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Instructions
| 1. | Put the morels in a bowl, just cover with warm water and leave to soak for 15 minutes. |
| 2. | Drain, reserving the liquid, and slice large morels in half. |
| 3. | Heat the butter and oil in a frying pan, then arrange the leek slices to cover the bottom. |
| 4. | If using, splash a little wine over the leeks and let it bubble, then add the morels and enough soaking liquid to just cover the leeks. |
| 5. | Cook for 5 minutes, simmering until mostly dry. Use immediately or refrigerate until needed. |
| 6. | You can gently reheat or use at room temperature. |
| 7. | To serve, combine the mascarpone and lemon zest in a bowl. |
| 8. | Dollop teaspoonfuls randomly onto each pizza, then top with leek and morels and scatter over cress or microgreens. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles