Mill City Cooks

Mushroom and Garlic Scape Pizza

By Jeremy McAdams, Cherry Tree House Mushrooms

Serves 3

4 to 8 oz. fresh shiitake or oyster mushrooms, chopped (Cherry Tree House Mushrooms)
1 roll of pizza dough (Sunrise Flour Mill)
2 Tbsp flour (Sunshine Flour Mill)
about 1/4 cup olive oil (Valli Dell’Etna Olio)
1 Tbsp coarse cornmeal (Sunshine Flour Mill)
1/3 pound garlic scapes (Swede Lake Farm and Global Garlic)
6 large green or greek olives 6 to 8 oz. mozzarella cheese (Prairie Hollow Farm)
4 oz. chevre cheese (Singing Hills Goat Dairy)
1 to 3 oz. 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.  Preheat oven to 500 degrees F, preferably with pizza stone on middle shelf.

Trim stems from mushrooms and save for soup stock.  Chop mushroom caps.  Heat 1 to 2 Tbsp of olive oil on medium low heat, and saute mushroom caps until soft and slightly browned, about 5 minutes.  If mushroom look dry add more oil to pan.  Set aside.

Wash garlic scapes and trim off tips.  Cut into 1 inch segments mix with 2 Tbsp olive oil, 1 to 2 tsp balsamic vinegar, and 1/2 tsp salt.  Transfer to shallow pan under broiler until lightly browed and soft but al dente, or about 5 to 8 minutes.  Set aside.   Slice olives thinly and set aside.  Grate mozzarella cheese.  Roll out pizza crust using rolling pin or stretching by hand.  Use flour as needed to keep dough from sticking to surface or rolling pin.  If you will be baking pizza in a baking pan, grease pan with 1 to 2 tsp of oil and then sprinkle with cornmeal.

If using pizza stone, remove hot stone from oven and sprinkle with cornmeal.    Place pizza dough on pan or pizza stone and top with mushrooms, garlic scapes with their cooking oil, olives, as well as chevre, friesago and mozzarella cheeses, and place in oven for 10 to 15 minutes until bubbling and slightly browned.  Remove from oven then slice and serve immediately.