We won’t tell you how to make pizza dough again but you can find the recipe we use here if you need. This is just a nice idea for an Autumnal veggie topping.
Wine Suggestion: We think you needn’t stress about finding the ultimate match when making pizzas as there’s a casual nature to the dish. Choose a wine of the moment, like a Langhe Nebbiolo rather than a Barolo, or a Bourgogne Rouge, or other Pinot Noir than a Grand Cru. Enjoy the pleasure of more simple fruit. These two grapes would be our suggestion too.
Wild mushroom & sage pizzas – serves 2
- 2 pizza bases
- 250g ricotta, tipped into a sieve to drain
- 75g Parmesan, grated
- 400g mixed wild mushrooms, trimmed and halved or sliced if large
- 12 sage leaves
Heat the oven to 220C fan/200C/gas 7.
Place the pizza bases onto oiled baking sheets. Scatter the ricotta over the bases, then sprinkle over the Parmesan.
Fry the mushrooms briefly in a little olive oil until just starting to cook and coated in the oil. Scatter the mushrooms over the pizza bases. Dip the sage leaves in a little oil and lay onto the pizzas.
Bake one pizza at a time for 10-12 minutes or until puffed and crisp at the edges and the toppings are cooked.
(Original recipe by Lulu Grimes in Olive Magazine, October 2013.)
Jono & Jules do food & wine 
This looks amazing! 😁
Ah thanks!