Five cheese and porcini pizza

Turn the oven on at 250 degrees.

Take 240 g of pizza dough out of the fridge 15 minutes before opening it so it softens.

Soak the dried porcini in boiled water, then shred them.

Flour the bench; press the dough in the middle, turn and press again into a circle, adding flour underneath so it does not stick.

If difficult, stretch it over an upturned bowl, or roll it out with a rolling pin, until nice and big.

Place the base on a perforated tray.

Top with gorgonzola one piece at a time, small spoonfuls of ricotta, fresh parmesan, a little mixed herbs and the porcini, at least one per slice.

Add a tablespoon of extra virgin olive oil over the top.

Bake about 10 minutes, depending on the oven, until the bottom is hard to the touch.