Recipe: Mushroom and Garlic Scape Pizza

You can make or purchase pizza dough for this recipe, or buy a ready made crust.

Serves 3
4 to 8 oz. fresh shiitake or oyster mushrooms, chopped
pizza dough
2 Tbsp flour
about 1/4 cup olive oil
1 Tbsp coarse cornmeal
1/3 pound garlic scapes
6 large green or greek olives
6 to 8 oz. mozzarella cheese
4 oz. chevre cheese
1 to 3 oz. friesago cheese

If you’ve bought frozen pizza dough, thaw dough in refrigerator. Several hours before cooking, bring to room temperature on floured surface until doubled in size. Roll out dough until thin using rolling pin or stretching by hand. Use flour as needed to keep dough from sticking to surface or rolling pin. Place on well-floured (and movable) chopping block.

Preheat oven to 500 degrees.

Trim stems from mushrooms and save for soup stock. Chop mushroom caps. Heat 1 to 2 Tbsp of olive oil on medium low heat, and saute mushroom caps until soft and slightly browned, about 5 minutes. If mushrooms look dry add more oil to pan. Set aside.

Wash garlic scapes and trim off tips. Cut into 1 inch segments. Mix with 2 Tbsp olive oil, 1 to 2 tsp balsamic vinegar, and 1/2 tsp salt. Transfer to shallow pan under broiler until lightly browned and soft but al dente, or about 5 to 8 minutes. Set aside. Slice olives thinly and set aside. Grate mozzarella cheese.

If you will be baking pizza in a baking pan, grease pan with 1 to 2 tsp of oil and then sprinkle with cornmeal. If using pizza stone, remove hot stone from oven and sprinkle with cornmeal.

Place pizza dough on pan or pizza stone and top with mushrooms, garlic scapes with their cooking oil, olives, as well as chevre, friesago and mozzarella cheeses, and place in oven for 10 to 15 minutes until bubbling and slightly browned. Remove from oven then slice and serve immediately.

Recipe: Grilled Mushroom and Garlic Pizza

You can make or purchase pizza dough for this recipe, or buy a ready made crust.

3 to 4 oz. fresh shiitake, oyster, or other mushrooms, chopped
pizza dough
2 Tbsp flour
up to about 1/4 cup olive oil
2 small to medium heads of garlic
1 to 1-1/2 cup cherry tomatoes
salt and pepper to taste
3 to 5 oz. mozzarella cheese
1 to 2 oz. parmesan or friesago cheese

If you’ve bought frozen pizza dough, thaw dough in refrigerator. Several hours before cooking, bring to room temperature on floured surface until doubled in size. Roll out dough until thin using rolling pin or stretching by hand. Use flour as needed to keep dough from sticking to surface or rolling pin. Place on well-floured (and movable) chopping block.

Preheat oven to 400 degrees. Peel away outer layers of garlic heads, but without removing skin on individual cloves. Then trim off between a 1/4 and 1/2 of the top of the bulb with a knife, exposing the tops of the cloves. Put garlic heads in baking pan, then drizzle with 1 to 2 teaspoons of olive oil. Cover the heads with aluminum foil and cook in the oven until garlic is soft, about 30 minutes.

You can roast the tomatoes at the same time as you roast the garlic. Wash the tomatoes,
then slice in half. Place tomato halves in baking pan, cut side up, and drizzle with olive oil. Sprinkle with a little salt and pepper and cook until soft and browned.

After taking garlic and tomatoes out of the oven, turn the oven up to 550 degrees (or however hot your oven gets if it doesn’t get to 550) and cook the pizza crust on a pizza stone for about 5 minutes. If you are using a ready made crust, you can skip this step.

Prepare grill. Grate or crumble cheeses.

Clean mushrooms as needed. Trim away less fleshy stems and save for soup
stock. Slice larger caps into smaller pieces. Heat 1 to 2 Tbsp of olive oil on medium-high
heat, and saute mushroom caps until soft and slightly browned, about 5 minutes. If
mushroom look dry add more oil to pan. Set aside.

Spread roasted garlic on the pizza crust, add tomatoes, and any oil from their roasting, then top with mushrooms and cheeses. Place pizza on grill and cook until the bottom is firm and the cheese has melted. Remove from grill, then slice and serve immediately.