This pizza is made of a light potato dough topped with wild mushrooms and buffalo mozzarella.
In a bowl, mix together the cold potato, flour and some salt and pepper. Heat the milk to lukewarm, then add the yeast and sugar and whisk until the yeast has dissolved. Set aside until it froths.
Stir the yeast mixture into the potato mixture and combine to form a dough. Turn out on to a floured work surface and knead for 5-8 minutes, until smooth and elastic. Place in a clean bowl, cover with a tea towel and leave in a warm place for 1¼ hours or until doubled in size.
Turn the dough out again and knock it back. Roll it out to fit a deep 20-25cm (8-10in) frying pan with an ovenproof handle. Put it in the pan and set aside.
For the topping, heat the butter in a frying pan, add the shallot and garlic and
Distribute the mushroom mixture over the pizza dough, then sprinkle over the grated mozzarella.