Preheat the oven to 260°C with the pizza tray inside.
Halve, peel, and thinly slice the echalions.
Heat the oil in a frying pan on a medium heat. Add the echalions and cook until soft.
Add the mushrooms and cook for around 5 minutes until starting to caramelise.
Meanwhile, in a small bowl mix together the ricotta, lemon zest, thyme, parsley and some salt and pepper.
Roll out your pizza dough and transfer to a preheated baking tray. Spread with the ricotta mixture, top with the mushrooms and echalions and sprinkle with the mozzarella and Pecorino Romano.
Bake the pizza until the crust is golden and the cheese is melted, about 12-15 minutes.
