Fennel and Porcini Pizza with Mozzarella and Truffle Soft Cheese
I am always so disappointed by the vegetarian pizza options offered by restaurants. Even if one wanted to eat meat free, the choices are insipid and uninspired. So I prefer to make my own. I used a store bought roll out pizza dough.
I blitzed a handful of cherry tomatoes with a bunch of coriander leaves, a garlic clove, salt and pepper to taste, some pickled cucumber and some EVOO to a chunky paste. Applied a generous layer on the rolled out and stretched dough. Topped it with finely chopped fennel and mushrooms and a very generous sprinkling of Aleppo pepper and Sumac. And on top went chunks of mozzarella and Castello soft white cheese with truffles. Bunged it in a pre-heated oven at 200C till the cheese was bubbling and the base cooked crisp.
