Saturday Morning With Jack Tame

It’s the long weekend and you feel like pizza but you really can’t be bothered with the whole rise the dough phase or making a tomato base sauce. No problem – this easy mushroom pizza is an absolute doddle to whip up in under 30 minutes. Get to it! Makes one large pizza Base dough 150g self-raising flour 80mls water ½ teaspoon sea salt Topping 2 cups sliced mushrooms 1 tablespoon butter or oil 1 tablespoon each fresh thyme & rosemary ½ cup creme fraiche ¼ cup grated parmesan Pinch salt and decent grind black pepper Heat oven to 240 C fan bake. Mix all the dough ingredients together in a bowl until it forms a soft dough ball. Turn out and knead for 2 minutes only, then leave it to relax. Fry the mushrooms butter or oil and herbs for 5 minutes or so. Mix creme fraiche, cheese, salt and pepper together. Roll dough out to about 20-25cm circle and transfer to a lightly oiled tray. Spoon over creme fraiche mixture and spread evenly. Tumble over mushrooms. Drizzle over some oil. Place on the very bottom of your