Pizza/James McNair

Wild Mushroom Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough 1-1/2 pounds fresh wild mushrooms, such as chanterelles, morels, porcini, or shiitakes, or 3/4 pound dried wild mushrooms 1-1/2 cups dry sherry or port
1/4 pound (1 stick) unsalted butter salt freshly ground black pepper
cornmeal, if using a pizza peel about 1/2 cup walnut oil or olive oil, preferably extra-virgin 3 cups (about 12 ounces) shredded smoked Provolone or Gouda cheese
2 tablespoons whole fresh thyme leaves pink pepperberries (dried fruit or Schinus molle tree) for garnish



1 Prepare the dough and preheat the oven as directed in the basic recipe.
2 Slice or chop the fresh mushrooms, combine them with the sherry or port, and let stand for about 30 minutes. If using dried mushrooms, leave them whole and combine them with the sherry or port; let stand until very soft, about 1 hour. Drain off soaking liquid in either case. Rinse the dried mushrooms very thoroughly to remove all grit, drain, squeeze out moisture, and slice or chop.
3 Heat the butter in a saute pan or skillet over medium heat, add the mushrooms, and saute until tender, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and reserve.
4 Shape the pizza dough as directed in the basic recipe. Brush dough all over with walnut or olive oil, then top with the cheese, leaving a 1/2-inch border around the edges. Distribute the mushrooms over the cheese and drizzle evenly with walnut or olive oil.
5 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven and lightly brush the crust with walnut or olive oil. Sprinkle with the thyme and pink pepperberries, slice, and serve immediately.

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