Morel, Ramp and Chevre Pizza
Serve this pizza with Jonnah’s Morel, Ramp and Watercress Salad for the ultimate spring foragers’ meal. Makes 3 ten-inch pizzas.
Ingredients
Crust:
2 cups flour
2 tsp. baking powder
1 tsp. salt
⅔ cup cow’s milk or unsweetened almond, soy, or rice milk
¼ cup olive oil
Sauce:
¾ cup tomato sauce
¼ cup tomato paste
1 tsp. olive oil
Dried Italian herbs: basil, oregano, thyme
Pinch of sea salt and pepper
Other ingredients:
6 morels
5 ramps
1 cup chevre goat cheese
Cornmeal
Directions
Combine crust ingredients in a mixing bowl. Stir with large spoon then use clean hands to thoroughly blend into dough. Refrigerate for 1 hour (refrigerating is optional, but it makes dough easier to roll out).
Whisk together sauce ingredients until smooth. Set aside to allow flavors to meld until you’re ready to assemble pizzas.
Rinse morels in cold water and soak in a cool water bath with a dash of salt for at least 10 min (we store our morels in this water bath for days at a time). After salt bath, slice morels into strips.
Rinse ramps in cold water and remove roots. Slice into ¼ inch pieces.
About 20 minutes before you wish to bake, preheat oven to 350 degrees. Sprinkle cornmeal onto baking sheets and flat work surface. Divide dough into 3 equal-sized balls and place one onto your prepared work surface. (Refrigerate other dough balls while preparing each pizza.) Roll dough out into rounds, or whatever shape you like, using a rolling pin or empty pint glass. Transfer to prepared baking sheet.
Spread 1/3 of the tomato sauce onto pizza dough. Layer on 1/3 of the morels, ramps and cheese.
Bake for about 15 minutes or until crust is golden brown. (Adjust time if baking more than one at a time.)
Suggestions
If you don't wish to make three pizzas at once, dough can be kept in the refrigerator in a loosely covered container for up to 3 days.
Always learn to recognize wild foods from an experienced forager or from a book with high-quality, color photographs.
Read more about morels, ramps and watercress in "The Trinity of Spring Foraging" by Jonnah Mellenthin Perkins.
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