Mushroom and Mascarpone Pizza Bianco

By sarah_carroll

Ingredients

• 100 gm mascarpone
• 50 gm pecorino pepato, shaved
• 150 gm thinly sliced mushrooms, such as portobello, field, slippery Jack or chestnut
• Garlic, lemon and thyme oil
• 2 cloves of garlic, coarsely chopped
• 1 tbsp finely grated lemon rind
• 1 tbsp thyme leaves
• 2 tsp lemon juice
• 60 ml (1/4 cup) extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

1 For garlic, lemon and thyme oil, combine garlic, lemon rind, thyme and 2 tsp sea salt in a mortar and, using a pestle, pound to a paste. Stir in remaining ingredients and season to taste with sea salt and freshly ground black pepper.2 On a lightly floured work surface roll out a quarter of the dough to a 25cm round and spread with a quarter of the mascarpone. Scatter with pecorino, mushrooms and drizzle with a little garlic, lemon and thyme oil. Cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Season to taste and serve immediately.