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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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