1. Cut the foie gras into ¾ to 1-inch thick (2 to 3mm)slices then,  use the round cookie cutter to cut out 8 circles (or more if you want extra foie).

2. In a saucepan at medium heat, reduce the port wine and cognac for the Albufera sauce to a syrupy consistency, about 5 minutes.

3. Next, in a separate saucepan on medium heat, sweat the onions and shredded porcini stems in olive oil and butter, around 5 minutes or until golden in color.

4. Once the porcini have a nice golden color, add the cream and the chicken stock to the pan, and bring to a boil until it’s reduced by half –– this will intensify the flavor and thicken the sauce.

5. When the reduction is ready, remove the mixture from the stovetop and let cool.

6. Carefully pour the reduction into a mixer and add the port and cognac mix and foie gras trimmings, then blend until the mixture becomes fine.

7. Add salt and pepper to taste, then set aside in the fridge.

8. Score the porcini caps with the tip of a knife (this helps to ensure an even cook), then slice into quarters.

9. Fire up your oven to 625°F (330°C) – use an infrared thermometer to check the stone temperature.

10. Roast the porcini caps in a cast iron pan with a dash of olive oil for about 3 to 4 minutes, or until golden brown.

11. Once the desired color is reached, turn off the stove and add the garlic, thyme and butter and let cook for 1 minute – make sure the mushrooms remain crisp and not overcooked.

12. Remove from the heat and season with salt and pepper.

13. Dust your workspace with durum wheat semolina and roll out your first pizza ball.

14. Spread half the Albufera sauce evenly on the dough, followed by half the pieces of mozzarella fior di late and half the grated parmesan.

15. Place your pizza on the peel, then launch and bake for 4 to 5 minutes,  turning the pizza every 20 seconds for an even cook.

16. Remove the pizza from the oven, then add half of the roasted porcini mushrooms, spinach leaves, stracciatella, foie gras circles and garlic flowers.

17. Finish the pizza off with a touch of fleur de sel, ground pepper and a drizzle of olive oil.

18. Repeat the same process for the second pizza then slice, serve and enjoy! .