RICOTTA AND FONTINA PIZZA The earthy flavors of the mixed mushrooms perfectly complement the two creamy cheeses in this delectable recipe. 1/2 teaspoon active dry yeast Pinch of sugar 4 cups white bread flour 1 teaspoon salt 2 tablespoons olive oil FOR THE TOMATO SAUCE 14-ounce can chopped tomatoes 2/3 cup passata or tomato sauce 1 large garlic clove, finely chopped 1 teaspoon dried oregano 1 bay leaf 2 teaspoons malt vinegar Salt and freshly ground black pepper

FOR THE TOPPING
2 tablespoons olive oil
1 garlic clove, finely chopped
12 ounces mixed mushrooms (cremini, portobello or button), sliced
2 tablespoons chopped fresh oregano, plus whole leaves, to garnish
Generous 1 cup ricotta cheese
8 ounces Fontina cheese, sliced

To make the dough, put 1 1/4 cups warm water in a measuring cup. Add the yeast and sugar and let sit for 5-10 minutes, until frothy.

Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until dough is smooth, springy and elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1 1/2 hours.

Meanwhile, make the tomato sauce. Put all the ingredients in a saucepan, cover and bring to a boil. Lower the heat, remove the lid and simmer for 20 minutes, stirring occasionally, until reduced.

To make the topping, heat the oil in a frying pan. Add the garlic and mushrooms and season with salt and pepper. Cook, stirring, for about 5 minutes, or until the mushrooms are tender and golden. Set aside.

Preheat the oven to 425°F. Brush four baking sheets with oil. Knead the dough for 2 minutes, then divide into four equal pieces. Roll out each piece to a 10-inch round and place on a baking sheet.

Spoon the tomato sauce over each dough round. Brush the edge with a little olive oil. Add the mushrooms, oregano and cheeses. Season to taste. Bake for about 15 minutes, until golden brown and crisp. Garnish with oregano leaves.

Serves 4.

COOK'S TIP: To freeze, allow to cool to room temperature after baking. Wrap in foil and freeze. Thaw completely and heat in a warm oven before serving.

[Best-Ever Vegetarian, Linda Fraser]