Mascarpone and Mushroom Pizza

Put a saucepan on medium heat with a drizzle of oil and add your garlic. Cook for 1 minute before pouring in the passata. Sprinkle in a pinch of salt and a grind of black pepper and stir everything together. Simmer gently for 5-6 mins, then remove the pan from the heat. This is your tomato sauce.

While your tomato sauce is simmering you can get on with the rest of the prep. Cut each mushroom into roughly four slices. Cut the red onion in half through the root, peel and slice into thin half moon shapes.

Now it's time to roll out the pizza dough! Dust your work surface with some flour (if you have some). Alternatively, place your dough between two large sheets of clingfilm (so it doesn't stick to your work surface!). Roll out into round pizza bases roughly 25cm across. Tip: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.

Carefully take your baking trays out of your oven and place your pizza bases on them. Divide your tomato sauce between each pizza base, then with the back of a spoon, spread it over each pizza base using swirling motions. Leave a 1cm gap around the edge.

Dot teaspoonfuls of the mascarpone cheese on top, then lay on your mushrooms. Sprinkle over the thyme.

Season with some salt and a grind of black pepper. Pop your pizzas in your oven for 15-20 mins, until the dough is golden and the cheese is bubbling. Tip: Keep an eye on them to make sure they don't brown too much!

Put your onion in a saucepan on medium heat with a glug of oil and cook for 7 mins until soft. Pour in the balsamic vinegar and stir together. Turn the heat down to low and cook for another 7-10 mins until your onion is soft and caramelised.