Mushroom, Walnut and Egg Pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 400 ℃
  • 200g ricotta
  • 2 tbsp olive oil
  • 400g wild mushrooms
  • 1 shallot, finely diced
  • 1 clove garlic, crushed and finely chopped
  • 1/2 a lemon, juice
  • 2 tbsp chopped parsley
  • 3 tbsp walnuts
  • 2 eggs
  • 2 x 180g dough balls
  • Often know as a ‘Pizza Bianco’ this topping combination spares the usual tomato sauce but is still packed full of flavour! This recipe is for two pizzas so when topping your first base, be sure to save some for the second!

    To cook the mushrooms, heat a cast iron pan in your Roccbox with a splash of olive oil. Once hot, remove the pan, pop in the mushrooms and some salt and pepper. Shake together well and cook under your rolling flame for a couple of minutes, removing to toss occasionally.

    Add the garlic and shallot for a further minute or until the shallots are cooked through. Squeeze in the lemon juice, heat for a further 30 seconds and remove from the heat before adding the parsley and walnuts. Set to one side.

    Pop your ricotta in a bowl, season and mix continuously as you add the olive oil.

    To make the pizza, stretch your dough ball out into the perfect base. For tips and tricks on this, check out our ‘how to prep a pizza’ post.

    Top your base with the riccotta, mushroom mix and walnuts before cracking an egg into the centre.

    Using your floured pizza peel, slide the pizza into your Roccbox and cook for around 90 seconds, turning the pizza regularly to ensure the crust is evenly charred all the way round.



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