Pizza with mini king oyster mushrooms and feta
We were in Vancouver a couple of days ago and of course went to Granville Island. We still have great produce available in Kelowna since it’s not winter yet so I didn’t buy that much, but still, indulged in a few things. One thing I found were these beautiful mini king oyster mushrooms and I bought a lot.
Some of the mushrooms went into a pasta dish, others into vegetables packets roasted in a parchment bag and some made their way to the top of this pizza. I still have a few more and I wonder what will become of them next. I have a few ideas.
The mushrooms are moist and plump and have a beautiful elongated shape. They have a buttery, earthy flavour that goes well with many other ingredients.
Pizza dough is easy to make in a food processor. A little yeast, flour, salt and olive oil, just enough water to hold the dough together and then a long rise give the crust flavour and texture.
For the topping I cooked the mushrooms with onion and garlic in a sauté pan, let them cool a bit and spooned on top of feta over the dough. You can replace the feta with goat cheese if you’d like.
I have a lot of herbs right now so I harvested a bunch (thyme, oregano) and chopped them into the mushrooms as they were cooking for added flavour.
2 cups flour (can use combination of “00” and regular)
1 teaspoon sea salt
3/4 teaspoon yeast
2 teaspoon olive oil
2/3 cups water (about)
Dissolve the yeast in some of the water, then combine yeast, flour and salt in a food processor.
Mix to combine, then add olive oil and drizzle remaining water in as you mix the dough, stopping adding the water when the dough forms into a ball and clears the sides of the bowl.
Keep mixing a minute or so then remove to the countertop and knead it with your hands to a smooth ball.
Place in a bowl, cover with plastic and let rest until doubles in size.
If you have time, let it rise again to develop more flavour. If not, use immediately.
3/4 lb mini oyster mushrooms or another variety, sliced
1 small onion, halved and thinly sliced
Salt and pepper
1 cup crumbled feta cheese
A handful of herbs
Place a pizza stone in the oven and heat to 500°F.
Stretched the pizza dough into a 10″ circle, thicker on the edges.
Brush with olive oil all the way to the ends.
Top with the crumbled feta.
Heat 2 tablespoon olive oil in a pan, add onion and garlic and sauté until softened.
Add the mushrooms and cook until just done, adding herbs, salt and pepper during the cooking.
Spread the mushrooms over the crumbled feta on top of the pizza.
Bake for 8-10 minutes or until done.
Scatter arugula over and grated parmesan.
Drizzle with olive oil and serve immediately.