1 qty pizza dough
100 gm mascarpone
50 gm pecorino pepato, shaved
150 gm sliced wild mushrooms, such as portobello

2 cloves of garlic, coarsely chopped
1 tbsp finely grated lemon zest
1 tbsp thyme leaves
2 tsp lemon juice
60 ml (¼ cup) extra-virgin olive oil

Combine garlic, lemon zest, 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 freshly ground black pepper.

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 at 250C for 10 minutes or until golden.
Repeat with remaining ingredients.
Season to taste and serve immediately.