A very kind neighbor brought over about a half-pound of morel mushrooms for us this week, which left us both extraordinarily grateful and pondering what the best way to enjoy them might be.
I’m a big fan of the morel in eggs, so I was surprised and intrigued when Dave said he was making pizza.
We used Alton Brown’s pizza crust recipe, pureed the dandilion and mustard greens (a couple of cups worth of greens) with olive oil (a couple of tablespoons), salt and pepper that, and voila – sauce.
Dave sauteed the morels:
crisped up bacon, roasted whole ramps, scattered some thinly sliced ramps and some whole greens, added clumps of goat cheese, then layered it on all on the pizza stone.
Baked for 10 minutes, the result was phenomenal:
We’ll be making this again next ramp season. Five stars.