MUSHROOM ‘NDUJA, HONEY & CRISPY SAGE PIZZA

For the sourdough pizza bases click here

Instructions

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.