Pizza is a great way to highlight the earthy flavors of morel mushrooms. If you happen to stumble on other edible fungi, like pheasant backs, oysters, or shaggy manes, they'll also work. For the pesto sauce, I suggest selecting one that’s cut with spinach or kale, as too much basil can overpower the flavor of any wild mushroom.
Time to make
2-3 oz. fresh morel mushrooms
Pillsbury Thin Pizza Crust
Splash of whiskey, white wine, or madeira
1 tbsp. butter
Choice of prepared pizza sauce: pesto, white, or red
8 oz. fresh mozzarella cheese, sliced
Grated parmesan cheese, to taste
Fresh cracked pepper
Also works with
- Preheat oven with pizza stone on the middle rack to 425°F. If you don’t have a pizza stone, follow the directions on the packaging to prep the dough for a cookie sheet.
- Slice parts of the leek that are white, light green, and yellow and wash thoroughly. In a pan over medium heat, add olive oil to coat and cook sliced leek with a pinch of salt. Add a splash of water, cover, and steam until tender, about 5-10 minutes.
- Uncover and allow water to evaporate. Push leek to the side and add more oil if needed. Brown mushrooms over medium-high heat until golden on both sides—do not crowd the pan. Add a splash of alcohol and cook until evaporated. Take off heat and stir in butter. Season to taste and set aside.
- On a lightly floured pizza peel, roll out pizza dough and cut and shape it to fit pizza stone, if needed. Spread on pizza sauce and top with mozzarella cheese. If using traditional basil pesto, note that a little bit goes a long way. Top with morel mushroom and leek mixture. Transfer uncooked pizza to a preheated pizza stone and bake in a 425° oven until the bottom and edges become golden and the cheese is fully melted and slightly toasty, about 12-18 minutes.
- Top with parmesan cheese, freshly cracked pepper, and arugula to taste. Slice and serve.