Pizza with Matsutake Mushrooms

by

Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

It was nice to be back at my local Farmers' Market after a couple of months away. The market close to my cottage is pretty good, but there isn't the variety in vegetables that I can get in Toronto. And it doesn't have my buddy Seth from Forbes Wild Foods. My son would taunt me each week with e-mails detailing what wild mushroom delicacy Seth had on offer. I missed the chanterelles this year. So his booth was the first one I visited this week and he didn't disappoint.

He had fresh Matsutake mushrooms, also known as Pine mushrooms because of their woodsy flavour. Seth told me one of his favourite ways of using them was on pizza and as I'd never had them before, I decided to follow his advice. It turned out to be the best pizza I'd ever made. The only complaint was that the mushrooms shrunk a bit in the baking and we would have liked more of them on the pizza. I'm hoping there will be more this week when I make my way to the market. I've love to try them in a pasta sauce.

As a backdrop to the mushrooms I used roasted garlic which I spread pretty liberally over the dough. Then I added some goat cheese, but you could experiment with other types. I was going to saute some swiss chard that I also got at the market, but I forgot. I think it would have been a nice addition. I was feeling pretty lazy, so I just bought the fresh pizza dough at my local market, but it isn't hard to make. When you roast the garlic, do it when you are using the oven for something else, or else use a toaster oven.

INGREDIENTS

1 head of garlic
olive oil
1 recipe pizza dough
cornmeal
1/2 ‑ 3/4 lb Matsutake mushrooms, thinly sliced
2 ‑ 3 ounces goat cheese
fresh thyme
salt and pepper (optional)

PREPARATION:

  1. Slice the top off of the head of garlic a drizzle some olive oil between the cloves. Wrap in foil and bake until soft, about 30 to 45 minutes. Allow to cool and then pull the cloves apart and spoon the garlic out.
  2. On a pizza pan spread a bit of cornmeal to prevent the dough from sticking to the pan. Gently stretch out the dough until it is the thickness you desire, then lay it on the pan.
  3. Spread the roasted garlic evenly across the dough, leaving an edge of about an inch all the way around. Spread the mushrooms evenly on top of the garlic. Crumble the goat cheese over the mushrooms and sprinkle with fresh thyme. Sprinkle with salt and pepper if desired. Drizzle a bit of olive oil over the whole pizza.
  4. Bake at 450F until the crust is golden and sounds hollow when you tap it, about 15 or 20 minutes. Let the pizza rest for a couple of minutes before cutting it.
This recipe appears in: Pizza

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