Gruyere, Wild Mushroom, and Arugula Pizza
Published by Stewart, Tabori & Chang
Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.
You can save the stems for a mushroom or vegetable stock)
The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.
The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.
Serves6 to 8 as an appetizer, 4 as a main course
Cooking Methodbaking, roasting
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Five Ingredients or LessYes
Taste and Texturecheesy, savory, umami
Type of Dishpizza
- ½ pound mixed wild mushrooms, such as morels, chanterelles, and porcini, washed well and dried, stems removed (see Note)
- 2 tablespoons olive oil, plus extra for brushing
- Salt and freshly ground pepper
- 2 cups packed arugula leaves
- 1½ teaspoons fresh lemon juice
- Pizza Dough for one 14-inch pizza
- 4 ounces Gruyere cheese, coarsely grated
Preheat the oven to 500°F. If you are using a pizza stone, place it in the oven. Sprinkle a 14-inch pizza pan with cornmeal. Or if you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet. Set aside.
Slice all of the mushrooms ¼ inch thick. If some of the mushrooms are quite large, cut them in half crosswise after slicing. In a medium-size ovenproof pan, combine 1 tablespoon of the oil and the mushrooms. Add salt and pepper to taste. Shake the pan vigorously to coat the mushrooms and place in the oven. Roast for 10 minutes, or until the mushrooms have softened and are beginning to develop a caramel color around the edges. Remove from the oven. Taste and add more salt if necessary, but remember that the cheese and the arugula will also have salt.
In a small bowl mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Prepare the pizza dough.
Brush the rim of the dough with olive oil. Distribute the cheese and then the mushrooms over the dough, leaving about a 2-inch rim. Slide the pizza onto the stone, if using. Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling. Remove from the oven and let sit for 5 minutes. To serve, slice into wedges and top each serving with a handful of the arugula salad.
2003 Laura Werlin