‘Tis the season for Morel Mushrooms! That coveted mushroom that foragers spend hours hunting for, and foodies spend outrageous amounts of money on!
Well, last week we lucked out! Friends of ours, who are not mushroom lovers, stumbled upon a patch that had cropped up just at the end of their driveway.
Seriously… Not even kidding! No hunting, just got out of the car and there they were!
And we were fortunate enough to have them bring them over to us!
I had never cooked with them before, so I wasn’t really sure what I wanted to do. And even though I do love mushrooms, I’m a bit weird about them.
If they are in the least bit moist, I’m done, and I can’t even finish my meal. It makes me think of those slimy canned mushrooms from the store.
Not happening, EVER!
A sure way to cook them without having this, is to put them on pizza!
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Another way to make that pizza even better is to add goat cheese! Mmmmm, goat cheese and morel mushroom pizza!!
Now, let me throw you completely over the top… Throw in red grapes, red onions and bacon! Are you convinced yet??
Goat Cheese and Morel Mushroom Pizza
1 ball of pizza dough, I use the dough recipe from my Italian Stromboli. (I can get 8 large pizzas from this dough)
white pizza sauce
1/2 cup shredded mozzarella
3 oz. goat cheese, learn how to make your own here!
2-3 morel mushrooms, quartered (or cut smaller)
3 strips of bacon, crumbled
10-12 red grapes, halved
balsamic reduction (optional)
Make your dough and cut into eighths. The remainder can be bagged and stuck in the freezer, just thaw to room temperature to use.
Roll it out to your desired thickness. I use a the small side of this roller and start from the center and go out to the edge, all the way around.
*This dough will rise quite a bit, so if you think it’s thin enough, roll it a little more.
Put pizza sauce on the dough (less is more!) and use the wider side of the roller to spread it out.
Top the sauce with mozzarella and goat cheese, then add the remaining ingredients (except the balsamic reduction).
Bake at 425°F for 20-25 minutes.
Allow it to cool on the pan for 5 minutes, add balsamic reduction, slice and serve!
What is your favorite way to eat morel mushrooms? Tell me about it in the comments!
*This dough will rise quite a bit, so if you think it's thin enough, roll it a little more. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*This dough will rise quite a bit, so if you think it's thin enough, roll it a little more.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.