Grilled Pizza with Morels

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Mushroom season has ended, you’ve found a zillion and the thought of eating another fried morel makes your stomach turn…yet there’s still a bowl soaking in the fridge that needs eating. So what does one do in such a difficult situation? Why, make grilled pizza!

If you’ve never grilled pizza its about time you start. They’re delicious, fun to make, and look stunning on a plate. All purpose flour will yield a chewy crust, bread flour a crispy one. Keep the toppings and the sauce light, lest you’ll have a soggy pizza.

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Grilled Pizza with Morels

For the Dough:

  • 2 1/2 cups of all-purpose flour or bread flour
  • 1 cup water, 110°-120°F
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1 envelope of active dry yeast
  • 1/2 tsp olive oil

For the Sauce:

  • 2 cups crushed tomatoes
  • 1/2 cup finely diced onion
  • 1/2 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground caraway seed

Toppings

  • 1/4 lb seasoned ground venison
  • 3/4 cup each of shredded mozzarella, provolone
  • 1/2 lb of fresh morels
  • 1 tbs butter
  • copious amounts of olive oil for brushing
  • 2 tbs fresh oregano
  1. To make the dough: Combine sugar with hot water and add the packet of yeast. Allow to proof for several minutes, then add the salt, olive oil and garlic powder. Slowly add 2 cups of flour until a rough dough begins to form. Tun the dough out onto a smooth surface, floured with the remaining 1/2 cup. Knead until smooth and elastic, about 4 or 5 minutes. Place the ball in an oiled bowl, cover and allow to rise for an hour.
  2. Whilst the dough is rising, make the sauce. Saute the onion in the olive oil till translucent, about 5 minutes. Add everything but the caraway seed and bring to a simmer. Cook uncovered till the sauce reduces by half, about 20 minutes. Stir in the caraway seed.
  3. Brown the meat and saute the morels over medium heat in the tbs of butter.
  4. When the dough is ready, turn it out on to an oiled cookie sheet and divide into fours. Cover with a wet towel.
  5. Prep your coals for indirect high heat. Once the heat’s ready, form the dough portions into rough pizza shapes, about 1/4 inch thick and brush each side liberally with olive oil. Apply to your grate as well using a paper towel.
  6. Carefully place two portions of dough directly over the coals. Grill until one side is brown and crispy, about 1-2 minutes. Watch very closely.P1020124
  7. Remove from the grill and top the grilled side with a thin layer of sauce, a sprinkle of cheese, and a handful of venison and ‘shrooms. Place the pizzas back on the grill over indirect heat, shut the lid and cook for 3 or 4 minutes. Once the cheese has melted, move them over direct heat and grill until the other side has crisped, about one minute.
  8. Repeat with the remaining dough portions.
  9. Allow to rest a couple minutes before slicing. Garnish with fresh oregano and sweet peppers. Serves 4.P1020129

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