Creamy Truffle Mushroom Pizza

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Halve, peel and thinly slice the red onion.

Once the mushrooms have started to brown, add the garlic. Fry for 1 min more. 

Remove from the heat and set aside for now. 

Halve the ball of dough. Sprinkle a little flour on a clean worktop and roll the dough into circles the size of a dinner plate about 30cm wide and around ½cm thick.

Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.

Spread the creme fraiche over the pizza bases, leaving a 1cm border around the edge.

Sprinkle over the dried oregano and season the base with salt and pepper. Top with the garlicky mushrooms and sprinkle over the cheese.

When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.

While the pizzas cook, return the (now empty) pan to medium heat with a drizzle of oil and a knob of butter (if you have any).

Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, in a small bowl, combine half the truffle zest with the mayo (see pantry for amount).