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magic-mushroom-medley-pizza

Photo by: Christopher Hirsheimer
Comments: 0
 

Recipe

Anyone who has ever shared a meal with Elizabeth knows of her obsession with mushrooms. This pizza is a mushroom lover’s dream and showcases them with an accent of garlic and cognac, because, in the world according to Elizabeth, less is more.

Yield : Serves 2 to 4

Ingredients

  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil, divided
  • Pinch of kosher salt; more to taste
  • 1 leek, washed well (be fastidious), cut into ¼-inch-thick rounds, and separated into rings
  • 10 ounces mixed wild mushrooms, such as morels, chanterelles, hen of the woods, lobster, king oyster, or other exotic varieties (or reconstituted dried mushrooms), sliced
  • 3 ounces cognac
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • ½ cup Roasted Garlic Paste
  • 6 ounces Camembert cheese, rind removed if preferred, cut into ¼-inch-thick strips
  • Leaves from 4 sprigs fresh thyme or 2 teaspoons dried
  • Freshly ground black pepper to taste

Directions

Preheat a large sauté pan over medium heat for 1 to 2 minutes. Add the butter and 2 tablespoons of the oil. When the butter bubbles, add a pinch of salt, stir, and add the leek. Cook for 2 to 3 minutes, then add the mushrooms and cook, stirring occasionally, until browned on the edges, about 10 minutes. Add the cognac, let sit for 5 seconds, then light a long match to it. Stand back and keep wayward clothing and shaggy hair away from the dancing flames. (If you have a gas stove, be aware that spattering particles may cause the alcohol to ignite prematurely.) The flame should burn out after about 10 seconds. If it continues to burn, put it out by placing a lid on the pan. Remove from the heat and reserve for topping.

Preheat the grill, rollout and shape the dough, and grill the first side of the crust per the Master Instructions for gas or for charcoal (see Notes). Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then with the mushroom-leek mixture. Artfully arrange the cheese over the top. Finish grilling the pizza per the Master Instructions (see Notes).

Remove from the grill, sprinkle with the thyme, and season generously with salt and pepper. Slice and serve immediately.

Notes

Adventure Club: Shave fresh black truffle over the top of the finished pizza.

Drink This: The delicate, earthy tones of the mushroom medley are a natural for the barn-yardy aromas (and that’s a good thing!) of a red burgundy.

Master Instructions: The Gas Grill Method

Preheat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough-round, square, or rectangular-1/8 to ¼ inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.

Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner. Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Master Instructions: The Charcoal Grill Method

Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes), move them all to one side of the grill.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch by 6-inch, organically shaped piece of dough-a rectangle-1/8 to ¼ inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat-over the side without briquettes-on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.

Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.


© 2008 Elizabeth Karmel, Bob Blumer

Note from Cookstr's Editors

Nutritional information is based on 4 servings, using a 9 oz prepared pizza dough, but does not include Roasted Garlic Paste. For nutritional information on Roasted Garlic Paste, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

584kcal (29%)
784mg (33%)
45g
3g
31g (47%)
0g
12g (61%)
15g
3g
46mg (15%)
2g
18g
39mg
442mg
170mcg RAE (6%)
3mg (6%)
212mg (21%)
10mg (53%)
 

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