2 tablespoons olive oil
1 tablespoon butter
200g oyster mushrooms
2 tablespoons chopped parsley
juice of ½ lemon
200g ricotta
40g anchovies, halved lengthwise
2 tablespoons pinenuts, toasted
pizza fritta

View the recipe collection here


1.Heat the oil and butter in a frying pan over a medium heat.
2.Fry the mushrooms with a sprinkle of salt and some pepper for a few minutes, until just starting to wilt.
3.Toss through the parsley and lastly squeeze over the lemon juice.
4.Spread the ricotta over the pizza, then top with warm mushrooms, a few anchovy slices and pinenuts.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles