Are you ready for another way to cook morel mushrooms? How about on a Morel and Dandelion Pizza?
Homemade wild game pizza seems to be a recipe I keep coming back to again and again. I’ll’ use different ingredients as the seasons roll along to accommodate for what was recently harvested or what needs to be cleared out of the freezer to make room for something else. It’s quick and easy and can normally be adjusted to fit just about any single person’s taste buds.
More on MorelsWild Foraged Recipe: Morel Mint Pasta
For this morel pizza, the game meat was swapped out for another outdoorsman’s delicacy: the morel mushroom. This is not so much a recipe as it is an idea for something you may be able to try if you are lucky enough to gather enough spring morels to use them as pizza toppings.
The other main ingredient of the title should be readily available just about any time if you are up to challenge of a possible new taste experience.
Morel and Dandelion Pizza
- Morel Mushrooms – halved
- Dandelion leaves – washed
- Pizza dough
- Fresh chopped parsley
- Fresh chopped oregano
- Pizza Sauce
- Pizza cheese
Like I said, this recipe is actually very simple. I know what you may be thinking. My wife was a little hesitant about eating dandelions also, but she knocked out half of our pizza before she even made a comment about enjoying their mildly fresh but bitter taste.
As far as the recipe goes, we used simple pre-made pizza dough found in most grocery stores rolled out on a cookie sheet. You can make your own pizza sauce if you like, but we just kept it simple and used a generic organic sauce from the store.
Next, morels were soaked overnight in salt water. Then they were sliced lengthwise and spread around the pizza.
Next were the sliced tomatoes, followed by a thin layer of cheese to keep everything in place.
Before the pizza went into the oven, it was topped off with fresh dandelion leaves right out of our backyard, followed by fresh chopped parsley. I like combining chopped parsley and morels because the fresh green taste of the parsley just blends so well with the woodsy taste of the mushrooms.
The dandelion leaves were washed thoroughly, with some cut into smaller pieces and some left whole. Another layer of cheese was placed on top once again with chopped fresh oregano.
After all that, it was baked in the oven for about 20 minutes at 350 degrees.
If you would like to see more of my recipes or other outdoor related content, follow me on twitter at @bradsmith319 or check back here for more recipes in the future. Enjoy!