Nici Wickes: Easy long-weekend pizza - Saturday Morning with Jack Tame

It’s the long weekend and you feel like pizza but you really can’t be bothered with the whole rise the dough phase or making a tomato base sauce. No problem – this easy mushroom pizza is an absolute doddle to whip up in under 30 minutes. Get to it! 
Makes one large pizza 
Base dough 
150g self-raising flour 
80mls water 
½ teaspoon sea salt 
Topping 
2 cups sliced mushrooms 
1 tablespoon butter or oil 
1 tablespoon each fresh thyme & rosemary 
½ cup creme fraiche 
¼ cup grated parmesan 
Pinch salt and decent grind black pepper 
Heat oven to 240 C fan bake. 
Mix all the dough ingredients together in a bowl until it forms a soft dough ball. Turn out and knead for 2 minutes only, then leave it to relax. 
Fry the mushrooms butter or oil and herbs for 5 minutes or so. 
Mix creme fraiche, cheese, salt and pepper together. 
Roll dough out to about 20-25cm circle and transfer to a lightly oiled tray. Spoon over creme fraiche mixture and spread evenly. Tumble over mushrooms. Drizzle over some oil. Place on the very bottom of your oven and bake for 10 minutes or until crispy and golden.

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