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