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Mushroom, Mascarpone and Egg Pizza
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 1 Pizza
Author: Gemma Stafford
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
  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