• Liz Talley - Urban Graze

Pizza with Morels and Greens


This is one of our favorite spring season Friday night quick dinners.

1 prepared pizza crust, store bought is fine

2 Tbsp. olive oil

1 small clove garlic, minced, (or 1-2 Tbsp. minced ramps)

4 oz. crumbled soft goat cheese or shredded mozzarella

1 Tbsp. butter

1/2 cup halved morels (rinsed, dried)

Rough-chopped watercress, or other baby or micro greens

Combine garlic with olive oil and brush onto the entire pizza crust. Sprinkle lightly with cheese. Bake according to package directions.

While pizza is in the oven, sauté the mushrooms in butter for 3-5 minutes, until soft and tender.

When the pizza is done and cheese has melted, sprinkle with greens (not too heavily). The hot cheese will cause greens to wilt. Top with sautéed mushrooms. Enjoy!

Variation:

One of my favorite pizzas is the Forager at Pizza Lola. It's over-the-top rich and yummy. They use several kinds of nutty cheeses, mushrooms, tarragon, and a drizzle of truffle oil. At home, I sometimes make a modified version that's far less decadent, but the flavor is still delicious. Tarragon is the key, (dried is ok); mushrooms and tarragon are a divine combination. Make the pizza above without the ramps or garlic, use a creamy, nutty shredded cheese like fontina, and sprinkle with tarragon. If you don't have a nutty cheese, don't worry, just use the goat cheese or mozzarella. Top with the greens if you wish, but not needed.

Recipe created or adapted by Liz Talley, Urban Graze

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#entree #pizza

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