Puff pastry provides an instant base to the pizza, and the crust stays crisp slightly longer than regular pizza dough. A nice salad of wild rocket leaves with parmesan shavings would be great with it.
25g unsalted butter
3 tblsp olive oil, plus extra for drizzling
450g mixed mushrooms (such as girolles, portobello, shiitakes and chestnut mushrooms), roughly sliced into a similar size
Sea salt and freshly ground black pepper
2 cloves garlic, crushed
375g puff pastry
1 medium egg, beaten
4-5 tblsp grated parmesan
100g taleggio cheese, torn into small pieces
Handful of oregano, leaves picked and roughly chopped
Preheat the oven to 200C/Gas 6. Heat a pan with the butter and olive oil. Add the sliced mushrooms and sauté for a few minutes until golden brown. (You may need to do this in two batches if your pan is not wide enough.) Season well with salt and pepper. Add the crushed garlic and cook for a few more minutes. Transfer to a plate and allow to cool.
Roll out the pastry on to a lightly floured board to a large rectangle about the thickness of a pound coin. Slide this on to a baking tray. Using a long sharp knife, lightly score a 1cm border around the edge of the rectangle, taking care not to cut through the pastry. Brush all over the pastry with the beaten egg. Layer the sautéed mushrooms around the inner rectangle of the pastry. Sprinkle the parmesan and taleggio over the mushrooms. Bake for 15-20 minutes until the pastry has puffed and browned.
Scatter the chopped oregano leaves over the pizza and drizzle with a little olive oil before slicing into four.