Grilled Wild Maine Mushroom Pizza

After a long day of foraging, turn those beauties into a delicious pizza topping.

For the dough

2 cups water, warm

2 teaspoons active dry yeast

3 cups “00” pasta flour

2 cups semolina, plus extra for dusting

½ cup extra virgin olive oil

For the garlic oil

8 garlic cloves, peeled and smashed with the side of a knife

1 cup extra virgin olive oil

For the garnishing mushrooms

2 tablespoons extra virgin olive oil

2 cups wild Maine mushrooms

2 tablespoons unsalted butter

Salt and pepper (to taste)

For the mushroom duxelle

1 tablespoon extra virgin olive oil

3 cups wild Maine mushrooms

1 garlic clove, minced

½ cup onion, chopped

1 teaspoon sherry vinegar

1 teaspoon Worcestershire sauce

½ cup heavy cream

½ cup parsley leaves

1/8 teaspoon fresh ground black pepper

¼ teaspoon salt

Constructing the pizzas

Semolina Flour

8 balls of dough (recipe above)

Mushroom Duxelle (recipe above)

3 cups gruyere cheese (grated)

Garnishing mushrooms (recipe above)

Extra virgin olive oil

Garlic oil (recipe above)

Arugula leaves

For the dough

In a mixing bowl, combine the warm water and yeast and set aside for 10 minutes. Combine the hydrated yeast and water with the remaining ingredients.

In a standup mixer with the dough hook attachment, mix for 10 minutes. Cover the dough and place in a warm spot for 1 hour or until it doubles in size.

Place the dough on a lightly floured surface and divide into 8 pieces, about 3 ounces each

Roll into balls, cover, and let rest for 30 minutes.

For the garlic oil

In a small, heavy-bottomed pan, combine the smashed garlic and olive oil. On the lowest flame, simmer for 10 minutes. Remove from heat and let cool to infuse.

For the garnishing mushrooms

Warm a medium, heavy-bottomed sauté pan on medium high heat. Add the oil and mushrooms.

Cook for 2-3 minutes or until mushrooms are lightly browned. Add the butter and cook for an additional 2-3 minutes or until golden brown, stirring often. Season with salt and pepper to taste. Remove mushrooms from pan and place on a paper towel to cool.

For the mushroom duxelle

Warm a large, heavy-bottomed pan over a low flame and add the olive oil.

Add the mushrooms, garlic, and onion. Cover and let steam for 10 minutes.

Remove the cover and cook for 15 minutes or until most of the water has evaporated. Let cool for 10 minutes.

Place the cooked mushrooms in a food processor. Add the vinegar and Worcestershire sauce and pulse for 1 minute, the mushrooms should be a little chunky. Add the remaining ingredients and mix until combined.

Constructing the pizzas

Preheat grill to 425 degrees F.

On a lightly floured surface, roll the dough balls into 6-inch circles. Place rolled dough on a floured pizza peel or the back of a baking tray.

Using a small spatula, spread the duxelle on the dough circles evenly, leaving about a half inch around the edges uncovered. Sprinkle on the cheese (leaving a small amount for later) and place your garnishing mushrooms on top.

Lightly oil a pizza stone with extra virgin olive oil and place the pizzas on the stone. (You can grill directly on the grill racks if desired. If doing so, clean the racks thoroughly with a wire brush.)

Cook for 5 minutes. You might need to cook the pizzas in batches depending on the size of your grill

Open the grill and sprinkle the remainder of the cheese over the pieces, then close the grill and cook for 2-3 minutes, or until the sides of the pizza are golden brown and all the cheese is melted. Remove from the grill and lightly brush the crust with the garlic oil. Garnish with arugula leaves and enjoy.

From Issue

No. 10 / Fall 2019