Mushroom, Mascarpone & Egg Pizza is a delightful twist on a classic favorite, blending earthy mushrooms with creamy mascarpone for a luxurious flavor profile. In just 35 minutes, you can create a dish that’s both savory and indulgent, perfect for a cozy night in or impressing last-minute guests.
The golden, crispy crust pairs beautifully with the soft, velvety mascarpone, while a perfectly cooked egg adds richness and a silky texture. With each bite, you’ll enjoy a harmonious mix of flavors that feels gourmet yet approachable, making it a standout meal that’s as quick as it is delicious.
Ingredients for Mushroom, Mascarpone & Egg Pizza
- 2 tablespoons Olive oil (plus extra for brushing the pizza crust)
- 2 tablespoons (1 oz/60g) Butter
- 3 Whole Shallots, finely chopped
- 2 Garlic cloves, finely chopped
- 8 oz Brown cap mushrooms, wiped and chopped (substitute with cremini or button mushrooms)
- 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1/2 cup (4oz/120g) Mascarpone cheese (substitute with cream cheese if needed)
- 1 Whole Egg
- 1 batch Best Ever No Knead Pizza dough (recipe linked in the original info)
Step-by-Step Instructions
- Prepare the mushroom mixture: Heat the butter and olive oil in a frying pan over low heat. Sauté the shallots until soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds.
- Cook the mushrooms: Turn up the heat to high. Once the pan is hot, add the mushrooms. Do not stir—let them sit and fry for about 3 minutes until they start to brown and smell nutty. Gently move them around to cook any uncooked pieces, then turn off the heat. Stir in the thyme and season with salt and pepper. Set aside to cool.
- Assemble the pizza: Preheat your oven to 450°F (225°C). Roll out your pizza dough and place it on a baking sheet or pizza stone. Brush the rim of the dough with olive oil.
- Add toppings: Spread the mushroom mixture evenly over the pizza base. Dot spoonfuls of mascarpone cheese around the pizza. Crack the egg onto the pizza, placing it on one side. For even distribution, break the yolk and drag it slightly across the surface. Season with freshly cracked black pepper and a pinch of salt.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the egg white is set and no longer translucent, and the crust is golden brown.
- Serve: Slice and enjoy your Mushroom, Mascarpone & Egg Pizza while warm!
Perfect Pairings: Serving Suggestions
This Mushroom, Mascarpone & Egg Pizza is a hearty dish on its own, but it pairs beautifully with a light, crisp salad. Try a simple arugula salad dressed with lemon juice, olive oil, and a sprinkle of Parmesan to balance the richness of the pizza. For a heartier meal, serve alongside a bowl of roasted tomato soup.
Storing Leftovers: Tips for Freshness
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the pizza on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes. This method helps maintain the pizza’s texture better than microwaving.
Switch It Up: Recipe Variations
Feel free to customize this pizza to suit your taste! *Swap out the mushrooms* for sautéed spinach or roasted vegetables like zucchini and bell peppers. If you’re not a fan of mascarpone, try using goat cheese or ricotta for a tangy twist. For a meaty option, add crispy bacon or prosciutto before baking.
Time-Saving Hacks: Quick Tips
To save time, prep your shallots, garlic, and mushrooms the night before and store them in the fridge. You can also use a store-bought pizza dough if you’re short on time. Just be sure to let it come to room temperature before assembling for easier handling.
Tools of the Trade: Equipment Guidance
A good-quality *non-stick frying pan* is essential for perfectly browned mushrooms. A pizza stone or baking steel can also elevate your pizza by giving it a crispy crust. If using a pizza stone, preheat it in the oven for at least 30 minutes before baking for best results.
Mushroom, Mascarpone & Egg Pizza
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter (1 oz/60g)
- 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 Mascarpone cheese (4oz/120g)
- 1 Whole Eggs
- Best Ever No Knead Pizza
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 450°F (225°C) for roughly 12-15 minutes or until the egg white is not translucent
