Mushroom, Mascarpone and Egg Pizza
Learn how to make one of my favorite pizza recipes featuring mushroom, mascarpone & egg pizza using my best-ever no-knead pizza dough.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Olive oil
- 2 tablespoons (1 oz/60g) Butter
- 3 Whole Shallot (, chopped)
- 2 Garlic cloves (, chopped)
- 8 oz Brown cap mushrooms (, wiped and chopped)
- 2 tablespoons fresh thyme
- Salt and pepper
- 1/2 cup (4oz/120g) Mascarpone cheese
- 1 Whole Eggs
- Best Ever No Knead Pizza ((recipe here))
Instructions
- 1
Heat the butter and oil in a frying pan over low heat Sauté the shallots until soft and translucent Add in the garlic.
- 2
Turn up the heat on the pan and when hot toss in the mushrooms. Do not stir, let them sit and fry where they lay. Important part: the mushrooms will not color and fry well if you move the mushrooms around the pan while cooking. They will release liquid and stew leaving you with soggy, flavorless mushrooms.
- 3
Once the mushrooms have fried on high for 3 minutes or so and they start to smell nutty and color move them a little to cook any that you missed. When lovely and brown turn off and set aside to cool. Stir in chopped thyme and season with salt and pepper.
- 4
To assemble the pizza :On the base, brush the rim of the dough with olive oil. Spread the mushroom mix liberally around the pizza
- 5
Dot spoonfuls of the mascarpone evenly around the pizza
- 6
Lastly crack an egg on each side of the pizza. I like to break the yolk and drag it around the pizza so everyone gets some egg. Season with freshly cracked black pepper and a tiny sprinkle of salt
- 7
Bake at 450OoF (225OC) for roughly 12-15 minutes or until the egg white is not translucent