Breads & Doughs

Mushroom, Mascarpone & Egg Pizza

4.2 from 5 votes
Learn how to make one of my favorite pizza recipes featuring mushroom, mascarpone & egg pizza using my best-ever no-knead pizza dough.
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Hi Bold Bakers!

Normally you see me making things on the sweeter side of baking but rest assured I do know a thing or two about making pizza. When I lived in San Francisco I turned the sitting room of the old Georgian townhouse I rented into an Underground restaurant and fed my friends, friends of friends, and hungry strangers fresh pizzas from my rickety old gas oven! I called it “Knead to Know.” I only invited my friends so you would “knead to know” one of my friends to find out about it.  (get it?)

I created this Mushroom, Mascarpone & Egg Pizza for my pop-up Pizzeria and it was hugely popular, and still to this day it is my absolute favorite pizza. Someone asked me recently what’s my favorite pizza topping and it’s mascarpone for sure. If you haven’t tried it you are missing out. Once baked it’s creamy, a little zesty and has bite. That flavor combined with the garlic and thyme and an egg on top is just dreamy.

Any baker worth their salt has their own tried and tested Pizza Dough Recipe that they carry with them from kitchen to kitchen. I am no different and hold my precious recipes close to my chest.

What makes my No Knead Pizza Dough the Best Ever? It’s simple: this dough is mixed by hand without the need for a machine. It ferments overnight to give great flavor and texture and best of all the dough lasts up to 4 days in the fridge. At the end you get restuarant quality professional pizza. The results will be the BEST-EVER Pizza you make at home, I promise you that. The recipe for my pizza dough is hereAnd be sure to check out my Potato & Mint Pesto Pizza as well.

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Not all pizzas have to have red sauce on them. A great variation is to make a mushroom mix, similar to a duxelle and use that to spread on your base. The mix will add moisture and flavor to your pizza.

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If you find it hard to buy mascarpone you can always use fresh ricotta as a substitute. However, I strongly urge you to try the mascarpone. It is just so creamy, smooth and delicious. The subtleness of the cheese works so well with the mushroom.

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Depending on how you like your egg cooked, crack one in the center of your pizza so you get some with every slice.

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My Best-Ever No Knead Pizza Dough will yield you the most perfect, restaurant style pizza that you might never go out again. All those bubbles in the crust come from fermenting your dough. It is divine!

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Mushroom, Mascarpone and Egg Pizza

4.2 from 5 votes
Learn how to make one of my favorite pizza recipes featuring mushroom, mascarpone & egg pizza using my best-ever no-knead pizza dough.
Author: Gemma Stafford
Servings: 1 Pizza
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Learn how to make one of my favorite pizza recipes featuring mushroom, mascarpone & egg pizza using my best-ever no-knead pizza dough.
Author: Gemma Stafford
Servings: 1 Pizza

Ingredients

  • 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

  • Heat the butter and oil in a frying pan over low heat Sauté the shallots until soft and translucent Add in the garlic.
  • 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.
  • 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.
  • To assemble the pizza :On the base, brush the rim of the dough with olive oil. Spread the mushroom mix liberally around the pizza
  • Dot spoonfuls of the mascarpone evenly around the pizza
  • 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
  • Bake at 450OoF (225OC) for roughly 12-15 minutes or until the egg white is not translucent

 

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Comments & Reviews

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Priyanka
Guest
Priyanka
2 months ago

Hi Gemma,

This is THE amazing pizza recipe ????????
I made this today and everyone just loved this. Thank you so much for such amazing recipes.

Love
Priyanka

Mifeng86
Guest
Mifeng86
1 year ago

Made this very pizza; It sure makes one heck of a breakfast :D.

Ana
Guest
Ana
3 years ago

Without comment, wooooooow. I became a professional pizza chef with you, everybody’s crazy for my / your pizza. Thank you once again, the dough is perfect!!! <3

Madame Co
Member
Madame Co
3 years ago

Hi Gemma,

Does crème fraîche or sour creme do the same job as Mascarpone cheese in this recipe?

Member

I can’t wait to try this combination!

Diana
Guest
Diana
3 years ago

Great recipe 🙂 but i wonder- why is there a need for both oil and butter? can i just use all oil?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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