Mini pizza with A l'Olivier wild garlic & white truffle flavour Elixir olive oil

Ingredients:

• 1 roll of ready-to-use pizza dough
• 8 tsp. double cream
• 2 large mushrooms or 4 smaller ones
• 2 tsp. A l’Olivier wild garlic & white truffle flavour olive oil elixir
• 100 g of Parmesan cheese
• freshly ground pepper
• one sprig of rosemary

If you’re making the dough yourself:

• 200 g flour 100 ml lukewarm water
• 1 tbsp. sugar
• 1 tsp. baker’s dry yeast
• ¼ tsp. fine table salt
• 2 tbsp. A l’Olivier wild garlic & white truffle flavour olive oil elixir

Method:

Preheat oven to 200°C (gas mark 6/7).

Roll out pizza dough. Cut into 8 circles using a cutter or a lightly floured glass.

Place pizza dough circles on a tray that’s been lightly oiled or covered in baking paper.

In a bowl, mix a pinch of salt and pepper into the cream. Cover each circle of dough with a little seasoned cream.

Clean the mushrooms and cut into thin slices using a sharp knife. Spread the strips of mushrooms over the mini pizzas and bake for 10 minutes until the edges are golden brown.

Whilst the pizzas are cooking, shave the Parmesan using a potato peeler. Remove the leaves from the rosemary sprig.

Place pizzas on the serving plate. Drizzle over A l’Olivier wild garlic & white truffle flavour olive oil elixir.

Place a few Parmesan shavings and a sprinkle of rosemary on each pizza before serving.

For the pizza dough Dissolve yeast in lukewarm water.

Mix flour, sugar and salt in large bowl.

Make a well and pour in the water and yeast mixture. Add a few drops of A l’Olivier wild garlic & white truffle flavour olive oil elixir.

Mix and knead dough for about 10 minutes until smooth.

Cover with a clean cloth or cling film and leave to rise for 2 hours at room temperature.

Enjoy!