Ingredients
| 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 |
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Instructions
| 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