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.
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
- 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
- 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.
- 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.
- Brown the meat and saute the morels over medium heat in the tbs of butter.
- When the dough is ready, turn it out on to an oiled cookie sheet and divide into fours. Cover with a wet towel.
- 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.
- 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.
- 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.
- Repeat with the remaining dough portions.
- Allow to rest a couple minutes before slicing. Garnish with fresh oregano and sweet peppers. Serves 4.