A few scallops go a long way on this pizza which all helps to keep the cost down - making the final product even more palatable. By teaming the shellfish with robustly flavoured mushrooms, you have all the ingredients for a deliciously different pizza.

Ingredients

• 1 basic quantity pizza dough
• 4-6 slices dried porcini mushrooms
• ¼ cup dry or medium dry sherry
• 250 grams large flat mushrooms
• ¼ large onion, peeled and chopped
• 1 tsp minced garlic
• 250 grams scallops, cleaned
• ½ cup tomato pizza sauce
• 200 grams fresh mozzarella, sliced or grated
• 2 cups loosely packed watercress (leaves only)
• olive oil for tossing
• ½ cup semi-dried tomatoes in oil, drained

Method

1. Prepare the pizza dough. While it is rising, prepare the topping.
2. Put the dried porcini and warm sherry into a small bowl. Cover and set aside for 30 minutes until sofened.
3. Place the porcini mushroom slices and sherry into a food processor with the flat mushrooms, onion and garlic and process until finely chopped.
4. Heat a dash of oil in a frying pan and cook the mushroom mixture over a low heat until the liquid that comes out of the mushrooms when cooking evaporates. Season well with plenty of ground black or white pepper. Keep cooking, stirring occasionally until it forms a thick paste. Cool. The mixture takes about five minutes to cook. It can be made in advance and refrigerated until required.
5. Cut the scallops in half and remove the roe. Heat a knob of butter in a frying pan and when very hot seal the scallops quickly. Set aside. Do not cook the scallops at this stage.
6. When the pizza dough is ready, divide in half. Working quickly, roll each piece out to a 23-25cm round and place on a baking paper-lined tray or preheated pizza stone.
7. Spread the pizzas evenly with the tomato pizza sauce. Dot with equal amounds of the mushroom mixture and scatter over the scallops and mozzarella cheese.
8. Fan bake at 230ºC towards the top of the oven for 8-10 minutes until the pizza bases are well risen and the topping golden.
9. Gently toss the watercress leaves with the olive oil and a little salt and scatter on top of the pizzas along with the semi-dried tomatoes.