1 qtypizza dough100 gmmascarpone50 gmpecorino pepato, shaved150 gmthinly sliced mushrooms, such as portobello, field, slippery Jack or chestnutGarlic, lemon and thyme oil2cloves of garlic, coarsely chopped1 tbspfinely grated lemon rind1 tbspthyme leaves2 tsplemon juice60 ml(¼ cup) extra-virgin olive oil
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.
Note Pizza stones, which ensure crisp-based
pizza, are available from Italian delicatessens and food
This recipe is from the May 2006 issue of Australian Gourmet