Normally I dry almost all my porcini (I think they are vastly improved this way), but sometimes you hit such a jackpot of perfect young specimens that eating them anything other than fresh seems a crime . . .
3 Cloves garlic
500 ml Passata
100g Grated hard cheese (eg cheddar)
100g Fresh sliced small porcini
Dried oregano, fresh basil and black pepper
Mix the dough ingredients together (I use a bread maker on the simplest setting), but if doing it by hand, make sure you spend a good 10 – 15 minutes kneading the it into a nice elastic lump. Leave for 30 minutes to prove.
Alternatively, just slice thick slabs of good quality ciabatta or baguette, toast lightly and use these as the base.
Meanwhile, simmer the onion and garlic in a little oil for about five minutes, add the passata and cook for another 15 minutes. Liquidise this (or leave as it is if you like a ‘chunkier’ texture).
Then assemble your pizza. I could explain how to do this, but unless you have the culinary abilities of a two year-old, it would seem pretty patronising.
Place in a hot oven (200C) for about 15 – 20 minutes until the top looks right.
Don’t eat piping hot – have a cold beer or glass of wine while you wait for it to cool and solidify slightly while the flavours merge.