200g button mushrooms
200g field mushrooms
50g shiitake mushrooms
½ cup extra virgin olive oil
1½ tablespoons fennel seeds
3 tablespoons Korean red pepper flakes
¼ teaspoon cayenne pepper
3 cloves garlic, minced
¼ cup olive oil
sage leaves
5 uncooked pizza bases

For the sourdough pizza bases click here


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.

Recipes, food styling & photography Will Bowman & Jane Lyons

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