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Mascarpone and Mushroom Pizza

Mascarpone and Mushroom Pizza

with Caramelised Onion and Rocket

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Mimi has given the traditional pizza a HelloFresh twist using creamy mascarpone cheese to replace traditional mozzarella. Topped with sweet caramelised onion, peppery rocket and mushrooms, this pizza is a real treat!

Tags:Eat FirstVeggie
Allergens:Cereals containing GlutenMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Tomato Passata

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Red Onion

2 ball(s)

Northern Dough Co. Pizza Dough

(ContainsCereals containing Gluten)

1 pot(s)

Mascarpone Cheese


½ tbsp

Dried Thyme

1 tbsp

Balsamic Vinegar


1 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3879 kJ
Energy (kcal)927 kcal
Fat56.0 g
of which saturates37.0 g
Carbohydrate87 g
of which sugars11.0 g
Protein24 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Rolling Pin
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200 degrees. Put some baking trays in your oven. Tip: You may be able to fit two pizzas on one tray, depending on the size of your tray, or use two trays if necessary. Peel and grate the garlic (or use a garlic press if you have one).


Put a saucepan on medium heat with a drizzle of oil and add your garlic. Cook for 1 minute before pouring in the passata. Sprinkle in a pinch of salt and a grind of black pepper and stir everything together. Simmer gently for 5-6 mins, then remove the pan from the heat. This is your tomato sauce.


While your tomato sauce is simmering you can get on with the rest of the prep. Cut each mushroom into roughly four slices. Cut the red onion in half through the root, peel and slice into thin half moon shapes.


Now it's time to roll out the pizza dough! Dust your work surface with some flour (if you have some). Alternatively, place your dough between two large sheets of clingfilm (so it doesn't stick to your work surface!). Roll out into round pizza bases roughly 25cm across. Tip: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.


Carefully take your baking trays out of your oven and place your pizza bases on them. Divide your tomato sauce between each pizza base, then with the back of a spoon, spread it over each pizza base using swirling motions. Leave a 1cm gap around the edge.


Dot teaspoonfuls of the mascarpone cheese on top, then lay on your mushrooms. Sprinkle over the thyme.


Season with some salt and a grind of black pepper. Pop your pizzas in your oven for 15-20 mins, until the dough is golden and the cheese is bubbling. Tip: Keep an eye on them to make sure they don't brown too much!


Put your onion in a saucepan on medium heat with a glug of oil and cook for 7 mins until soft. Pour in the balsamic vinegar and stir together. Turn the heat down to low and cook for another 7-10 mins until your onion is soft and caramelised.


Once your pizzas are ready, remove them from your oven and spoon your caramelised onion on top. Put a handful of rocket on each pizza and devour!