Wild Mushroom and Potato Pizza

Being away from the Pacific Northwest for awhile has given us fresh eyes. And everywhere we look, we see mushrooms!! Even on a short walk to get the mail, the toddler and I can stop and marvel at all of the variety. We really enjoyed taking a class with volunteers from the Kitsap Peninsula Mycological Society at Islandwood. I never knew there were so many different types of edible mushrooms that might be growing right next to your feet. While we haven’t been brave enough to pick and eat any in our woods – we’re really just learning – we did “forage” for these at the Ballard Farmers’ Market. Enjoy!

one recipe of pizza dough
3 cloves garlic
1 yellow potato
small paper sack of wild mushrooms
1/2 yellow onion
2 tbls. butter
splash of white wine
3 sprigs thyme
about 6 oz. mozzarella cheese, grated
salt and white pepper to taste
olive oil
cornmeal for pizza pan

  1. Mix your pizza dough and let rise for about an hour.
  2. Add three cloves of garlic and a splash of oil to a foil packet. Place it in the oven to roast, while your oven comes to the temperature of 500F.
  3. To prepare mushrooms, wipe any dirt off with a damp cloth. Rough chop.
  4. Slice potato thinly into 1/8 inch slices using your favorite knife or mandolin. Toss potatoes with a little olive oil and salt.
  5. Halve onion. Slice thinly.
  6. Melt butter in skillet over medium. Add mushrooms, onions, salt, and pepper. Cook for about 15 minutes until soft. At the end of the cooking time, add your splash of wine and leaves from thyme sprigs. Remove from heat.
  7. Precook your potatoes in your preheated oven for 5 minutes by placing them on a piece of parchment on your pizza stone.
  8. Prepare your pizza pan and get ready to top it. On the back of a round pizza pan (or on a flat sheet without an edge) sprinkle liberally with cornmeal. Spread dough onto the pan and dock with a fork. Spread roasted garlic on top of the dough. Cover with grated cheese. Add mushroom and onion topping. Add potatoes.
  9. Slide off the pan directly onto the stone. Bake at 500F for about 12 minutes.
  10. Drizzle with oil and dust with Parmesan when it comes out of the oven, if you like.

Notes:

  • If you don’t have a pizza stone, you can still make this recipe (as I did many a time.) Oil your pizza pan and then sprinkle the cornmeal on it. To precook the potatoes, just place them on a baking sheet.
  • I used a combination of porcini and chanterelle mushrooms.
  • New Moon is my favorite pizza cheese.
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