AT A GLANCE
|01||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 stores.
This recipe is from the May 2006 issue of Australian Gourmet Traveller.