Ingredients

Scone (Biscuit) Base
Special Tomato Sauce
125 g (4 oz) soft cheese
1 tbsp chopped fresh mixed herbs, such as parsley, oregano and basil
250 g (8 oz) wild mushrooms, such as oyster, shiitake or ceps, or 125 g (4 oz) each wild and button mushrooms
2 tbsp olive oil
1/4 tsp fennel seeds
30 g (1 oz) walnuts, chopped roughly
45 g (1 1/2 oz) blue cheese
olive oil for drizzling
salt and pepper
sprig of flat-leaf parsley, to garnish


Method

Roll out or press the scone (biscuit) base, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little with your fingers to form a rim.
Spread with the tomato sauce almost to the edge.
Dot with the soft cheese and herbs.
Wipe and slice the mushrooms.
Heat the oil in a large frying pan (skillet) or wok and stir-fry the mushrooms and fennel seeds for 2 - 3 minutes.
Spread over the pizza with the walnuts.
Crumble the cheese over the pizza, drizzle with a little olive oil and season.
Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden.
Serve immediately, garnished with a sprig of flat-leaf parsley.