Recipe: Frying Pan Pizza with Garlic Creme Fraiche, Mushrooms and Parmigiano Reggiano Recipe

This is the third of three recipes developed in partnership with Parmigiano I had no idea how prominently pizza would feature in my lockdown experience. I used to frequent my local pizzeria (Theo’s in Camberwell) at least once a week for a bubble-crusted beauty topped with scotch bonnet ‘nduja, or anchovies, olives and capers. Occasionally, I’d go classic and order a Margherita, but I’d always have a plate of mortadella and pickled chillies to start and finish by swiping the last piece of dough through a pool of their famous chilli When the pizzeria closed I was left pining along with so many others, missing their own regular haunts. Photos of homemade attempts (good and bad) appeared on Instagram as we all tried to recreate…