1/2 batch pizza dough, rolled thinly into a large circle, placed on a baking tray 150g small field mushrooms, sliced 150g gorgonzola, crumbled few sprigs thyme sea salt and freshly ground black pepper
1. Scatter pizza base with mushrooms, crumbled gorgonzola and thyme. Season with salt and pepper to taste.
2. Bakeat 220C for 10-15 minutes or until the crust is golden brown and crisp. Slice to serve.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
