For once I feel like I’ve had a proper summer. It’s been warm and sunny both here in London and in Sweden. I’ve still got a tan and I swam in the sea several times. Had al fresco meals and lots of rosé. One might think I’ve had enough of summer for now, but I would happily continue the summer for another few months. But, because we had a real summer I am also, at the same time, looking forward to autumn. To cosy nights in, lit candles, blankets, darker colours and heartier dinners. And red wine instead of rosé.
And just like the trench coat and the leather jacket are good transitional pieces in our wardrobes I feel this pizza is the ultimate transitional dinner dish.
Mushrooms always get me excited about autumn and their earthy taste is just what I’d want right now. Before the soups and stews. And, luckily – this pizza goes well with both red and rosé!
Pizza bianco with butter-fried girolles and Västerbotten cheese, makes 1 pizza
1/4 pizza dough
flour for rolling
2-3 tbsp creme fraiche
1/4 buffalo mozzarella, torn into smaller pieces
100 ml grated Västerbotten cheese (mature cheddar works too)
200 g girolles
2-3 tbsp butter
a splash of oil
1 garlic clove, finely chopped
sea salt and black pepper
finely grated Västerbotten cheese for serving
Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Västerbotten cheese. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown.
In the meantime, fry the girolles in butter and oil on medium-high heat. When the mushrooms are almost done, add the garlic and fry until golden (but no longer). Remove the pan from the heat and season well. Add the chopped parsley.
Remove the pizza from the oven, divide the mushrooms onto the pizza, top with finely grated cheddar and cut into slices.