by Jeremy McAdams, Cherry Tree House Mushrooms
3 to 4 oz. fresh oyster mushrooms, chopped (Cherry Tree House Mushrooms)
1/2 roll of pizza dough (Sunrise Flour Mill)
2 Tbsp flour (Sunshine Flour Mill)
up to about 1/4 cup olive oil (Valli Dell’Etna Olio)
2 small to medium heads of garlic (Swede Lake Farm and Global Garlic)
1 to 1-1/2 cup cherry tomatoes (Burning River Farm CSA and Stone’s Throw Urban Farm)
salt and pepper to taste
3 to 5 oz. mozzarella cheese (Prairie Hollow Farm)
1 to 2 oz. parmesan or friesago cheese (Shepherd’s Way Farm)
Thaw pizza dough in refrigerator. A few hours before cooking, bring to room temperature on floured surface until doubled in size. Roll out dough until thin using rolling pin or stretching by hand. Use flour as needed to keep dough from sticking to surface or rolling pin. Place on well-floured (and movable) chopping block.
Preheat oven to 400 degrees. Peel away outer layers of garlic heads, but without removing skin on individual cloves. Then trim off between a 1/4 and 1/2 of the top of the bulb with a knife, exposing the tops of the cloves. Put garlic heads in baking pan, then drizzle with 1 to 2 teaspoons of olive oil. Cover the heads with aluminum foil and cook in the oven until garlic is soft, about 30 minutes.
You can roast the tomatoes at the same time that you roast the garlic. Wash the tomatoes, then slice in half. Place tomato halves in baking pan, cut side up, and drizzle with olive oil. Sprinkle with a little salt and pepper and cook until soft and browned.
Prepare grille. Grate or crumble cheeses.
Clean mushrooms by running under cool water and rubbing away soil with fingers and/or soaking in water, then place on towel to dry. Trim away less fleshy stems and save for soup stock. Slice larger caps into smaller pieces. Heat 1 to 2 Tbsp of olive oil on medium-high heat, and saute mushroom caps until soft and slightly browned, about 5 minutes. If mushroom look dry add more oil to pan. Set aside.
Place pizza crust on hot grille until you see grille marks. Remove the crust from the grille. Spread grilled side with roasted garlic, tomatoes, and any oil from their roasting, then top with mushrooms and cheeses. Place pizza back on grille and cook until there are grille marks and cheese has melted. Remove from grille, then slice and serve immediately.