Morel Mushroom Pizza With Sausage & Green Garlic
The spring is a magical time of the year around here. With wild mushrooms popping up in the nearby forests and fresh greens becoming more readily available at our farm, spring is quickly making dinner time decisions quite easy these days. This past weekend at the farmers market we bartered quite a bit of Tumbleweed Farm veggies for some locally foraged mushrooms, sausage and cheese. The rest of the ingredients came right from the farm for this easy and flavorful meal. One of my favorite ingredients to cook with in the early spring is green garlic (also known as spring garlic) which is young garlic that hasn’t developed a bulb yet. It’s pungent with nice garlic kick but isn’t quite as strong as matured garlic. I love using it both raw and cooked and one of the best things about it is that you don’t need to peel it!! And no, green garlic is not the same as garlic scapes. Those are the flowering part of the garlic plant. They are equally delicious and fun to cook with but they come on a little later in the spring. Of course, if you have garlic scapes available you can use those instead.
I hope you all enjoy this tasty pizza as much as we do. Cheers from Tumbleweed Farm
Morel Mushroom Pizza With Green Garlic & Sausage
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 1 pizzaPizza
- 2 tablespoons olive oil
- 2 hot Italian sausages, casings removed
- 4 stalks green garlic, thinly sliced (white and pale green parts only)
- 8 ounces morel mushrooms, roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- salt and pepper
- 4 ounces goat cheese, crumbled
- 4 ounces freshly grated parmesan or sharp cheddar
- 1 ball of pizza dough (we use the recipe from my cookbook)
- 1/4 cup cornmeal
- handful of fresh arugula
- extra virgin olive oil
- flakey sea salt for serving
- Preheat the oven to 475F. Heat a pizza stone or baking sheet in the oven until ready to use.
- Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. add the sausage and cook, breaking up the meat a bit with a wooden spoon until lightly browned and no longer pink. About 5 minutes. Using a slotted spoon remove the sausage to a paper towel lined plate to drain. Add the green garlic to the pan and cook, stirring often until softened and fragrant, about 3 minutes. Remove the garlic with a slotted spoon or tongs and set aside.
- Add the remaining 1 tablespoon olive oil to the pan and add the mushrooms, red pepper flakes, thyme and a hefty pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Remove from the heat and add the cooked sausage and garlic to the pan. Toss until combined.
- Roll out your dough on a surface scattered with the cornmeal. Lightly oil the top of the dough and then scatter the mushroom/sausage mixture over the dough. Add the cheeses and then carefully place the crust on the preheated pizza stone. Bake until the edges are browned and slightly crisp.
- Meanwhile toss the arugula with a little olive oil. Remove the pizza from the oven and while it's still hot pile the arugula on top. Sprinkle with flakey sea salt, slice and serve.
NotesUse this recipe as a guide and adjust measurements and ingredients as necessary.