How To Make Morel Pizza
Up your pizza game by serving morel pizza! This dish is topped with morel mushrooms, cheese, and asparagus, making for a satisfying meal.
Ingredients
- active dry yeast, (1 package)
- 1 1⁄4 cup warm water
- 2 1⁄4 cup all-purpose flour
- 1 1⁄2 cup semolina flour
- 3 tbsp olive oil
- 2 tsp salt
- 2 tsp sugar
- 10 oz morel mushrooms, cleaned and sliced 1/2-inch thick
- 1 tbsp butter
- 1⁄2 cup shallots, sliced
- 1⁄4 cup dry white wine
- 2 tsp fresh thyme, snipped
- 8 oz thin asparagus, cleaned, trimmed and cut into 2-inch pieces
- 8 oz Gruyere cheese, shredded (2 cups)
- cornmeal
- olive oil
- cracked black pepper
Instructions
- In a large bowl combine yeast and water. Let stand until yeast is dissolved; about 5 minutes.
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Add 2 cups all-purpose flour, semolina flour, 3 tablespoons olive oil, salt and sugar. Mix by hand or on low speed of an electric mixer until well-combined.
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Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour for 6 to 8 minutes or until a smooth elastic dough is formed.
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Transfer dough to a bowl lightly coated with additional olive oil, turning to coat all sides. Cover and let rise in a warm place until about doubled in size, 1 to 1 1/2 hours.
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Meanwhile, in a large skillet over medium-high cook and stir mushrooms in hot butter for 2 to 3 minutes until mushrooms just begin to soften. Add shallots, wine and thyme.
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Cook and stir for 4 to 6 minutes or until shallots are tender. Add asparagus; cook and stir for 2 minutes. Remove from heat.
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Preheat oven to 475°F. Grease and dust 2 extra-large baking sheets with cornmeal. Punch dough down and divide dough in half.
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On a lightly floured surface roll out one portion of the dough to 1/8-inch thickness. Transfer to one prepared baking sheet.
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Brush lightly with additional olive oil. Top with half the mushroom mixture and half the cheese; season to taste with pepper.
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Bake in oven on theowest rack about 12 minutes until crispy and brown. While first pizza is baking, repeat with remaining dough and toppings.
Nutrition
- Sugar: 136g
- :
- Calcium: 2231mg
- Calories: 10737kcal
- Carbohydrates: 1853g
- Cholesterol: 125mg
- Fat: 87g
- Fiber: 119g
- Iron: 134mg
- Monounsaturated Fat: 32g
- Polyunsaturated Fat: 16g
- Potassium: 9725mg
- Protein: 317g
- Saturated Fat: 29g
- Sodium: 3088mg
- Vitamin A: 1477IU
- Vitamin C: 117mg
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