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 onion.

Once the mushrooms have started to browned, add the garlic and fry, 1 min more. 

Remove from the heat and set aside for now. 

Halve the ball of dough(s). Sprinkle a little flour on your clean worktop and roll your dough into round pizza shapes the size of a plate, around 0.5 cm thick.

Place on baking tray(s), use more than 1 if you need to. 

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. Sprinkle over the cheese.

When the oven is hot, bake until the bases are golden and the cheese is melted and bubbling 15-18 mins.TIP: Oven temperatures may vary, cook until the dough is cooked through and crispy.

If you've used more than 1 tray, swap the trays round halfway through to ensure they cook evenly.

While the pizzas cook, return the (now empty) pan on medium heat with a drizzle of oil 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 and the mayo (see pantry for amount).