Mega mushroom flatbreads

Method

1. Add the oil and butter to a large frying pan over a medium heat. Once foaming, add the shallot and white mushrooms and cook for 10 minutes, stirring often, until the mushrooms have released all their moisture and the mixture becomes a thick, dark, coarse paste.
2. Add the garlic and thyme and cook for a few minutes more, then stir in the mascarpone and miso (if using). Season with a pinch of salt and plenty of black pepper, then set aside to cool.
3. Bring a pan of salted water to the boil. Add the assorted mushrooms and boil for 5 minutes. Drain and set aside.
4. Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or see ‘the double baking tray trick’ above, or heat your pizza oven – aiming to get it to 450°C).
5. Dust a work surface with semolina or flour and stretch out a dough ball. Spread it with the mascarpone mixture. Arrange the boiled mushrooms on top, then drizzle with oil and cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
6. Scatter the flatbread with the tarragon (if using). Cook the rest of the flatbreads in the same way.