Mushroom white pizza

Lay a stretched pizza dough onto semolina flour on the loading peel.

Lay down about 120 g of shredded full fat mozzarella.

Par-cook the mushrooms: add a squeeze of olive oil to a hot pan and add about one pound of sliced button mushrooms, working in two loads if the pan is crowded.

Top the pizza with about a cup of the mushrooms, then the pickled red onions.

Add a strong pinch of salt, toss, and cook over medium heat about six to eight minutes until most of the moisture is released and they start to colour.

Drain the mushrooms on a small sheet tray lined with paper towel.

Pickled red onions: bring 400 g water, 400 g white distilled vinegar, 80 g sugar and 8 g salt to a full boil in a small pot.

Rinse two thinly sliced red onions under cold water, add them to the liquid and let it sit until room temperature; usable in as few as three hours.

Add the washed rind cheese, then seven to eight chunks of fresh mozzarella and a strong pinch of flaky salt.

Shimmy and bake five to six minutes until the fresh mozzarella has just melted into soft pools.