The masterplan was to make ravioli, fill them with a selection of lovely, fresh mushrooms from Whole Foods and drizzle with truffle oil.  But having spent most of the day DYI’ing, like good christians that we are, we couldn’t be bothered with making pasta, so I made pizza dough instead. Chopped and fried the mushrooms and pan fried them with lots of pepper and salt. Less is more, when it comes to pizza, so all I put on it was tomato sauce, grated cheese, some cherry tomatoes, the said mushrooms and baked it. When ready, some fresh thyme from the garden added lovely aroma, parmesan shavings and that truffle oil sealed the deal. Sooooooo good! 🙂