With spring in full bloom, we decided to build a pizza relying on ingredients synonymous with spring in Pennsylvania, USA. So, we grabbed some Ramps we had gathered on a foraging foray and some Morels (that we bought dried because we haven’t yet found morel hunting success). Knowing we’d have some earthy and garlicy notes to our pizza, we then opted to use a seasoned olive oil as our base layer instead of a sauce so that we wouldn’t overpower our spring ingredients…and then we decided to add a little sweetness atop our cheese in the form on a white balsamic glaze!
For the pizza crust, we borrowed some of the water that we had used to rehydrate our dried morels and incorporate that in place of plain water. In the end, that gave our pizza crust a subtle hint of morel flavour, which complemented the pizza toppings really well!
Time: 30 Minutes (plus morel soaking time if using dried)
Ingredients:
- Pizza Dough or Crust. Use a premade one, or Make Your Own!
- Morels. Use dried or fresh
- Ramps. If you haven’t got ramps, you can use leek.
- Seasoned Olive Oil
- White Balsamic Glaze
- Shredded Mozzarella
Method:
- If using dried morels, place them in a measuring cup with some warm water, and allow to sit for 12-24 hours to rehydrate. Keep the water if you plan to make Morel Infused Pizza Crust recipe coming soon).
- Preheat your oven to 375 degrees F, and place your pizza stone inside to heat as well.
- Place your pizza dough or crust on a some parchment paper, and brush your seasoned olive oil atop.
- When your morels are ready, remove them from your water, and slice them into smaller bits.
- Place your fresh ramps (or thinly sliced leeks) on your pizza crust, and then place your morels on that.
- Sprinkle your mozzarella on top of everything, and drizzle on some white balsamic glaze to add a little sweetness.
- Bake for 20-25 minutes until your pizza crust reaches your desired level of crispness, and your cheese is nicely melted and beginning to brown.
- Plate, devour and enjoy!
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