Ingredients
| 100g fresh wood ear | |
| 100g ’nduja | |
| 15 cherry tomatoes, halved | |
| ½ teaspoon dried oregano | |
| pizza fritta |
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Instructions
| 1. | Slice the wood ear into thin strips, discarding any tough bits. |
| 2. | Heat a frying pan over a medium-high heat, add the ’nduja and cook, breaking up with a wooden spoon for a minute before adding the wood ear, cherry tomatoes, oregano and a sprinkle of salt. |
| 3. | Cook, stirring for about 3-4 minutes, until the tomatoes start to break down. |
| 4. | Great made in advance and reheated a little before spooning onto the pizza base. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles