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Author Notes: I've never used black trumpet mushrooms before, but they looked and smelled so interesting at the farmer's market that I was inspired to incorporate them into my usual mushroom mix. I combined the mushrooms with aspargus and parsley pesto for an all-around celebration of earthy springtime flavors after weeks of rain.
I'm obsessed with a truffle-infused salt that I bought at The Filling Station at Chelsea Market, so I sprinkle it on everything from mashed potatoes to srambled eggs for a little taste of over-the-top luxury. If you have some lying around, it never disappoints, and certainly takes this pizza up a notch. —Ms. T
- 2 cups fresh parsley leaves, washed with most of the stems removed
- 1/4 cup grated parmesan
- 1 large clove garlic, peeled
- 1/4 cup olive oil for pesto, plus 2-3 Tbs for rest of recipe
- 1 teaspoon kosher salt
- 2 cups coarsely chopped crimini mushrooms
- 1 cup coarsely chopped shitake mushrooms
- 3/4 cup black trumpet mushrooms torn into pieces
- 6-8 thin asparagus stalks, lightly blanched and cut into bite-sized pieces
- 2 cups grated fontina cheese
- 1 pound of your favorite pizza dough (I'm lazy, I buy it from a lovely Italian lady at the farmer's market, or if I'm really lazy from Trader Joe's)
- 1 handful of cornmeal
- flour for rolling out dough
- course salt and freshly ground black pepper
- Optional: sprinkle of truffle oil or truffle salt
- Preheat oven to 450.
- Combine parsley, parmesan, garlic, 1/4 cup olive oil and 1 tsp salt in a food processor to make pesto. Set aside.
- Heat 2 Tbs olive oil in large saute pan over medium heat. Add crimini and shitake mushrooms and saute until they have released their juices, and a few minutes more for liquid to evaporate and until mushrooms are browned slightly. About 10 min total. Season with salt and pepper and remove from heat.
- Toss asparagus pieces in a bowl with a little olive oil to coat lightly.
- Roll pizza dough out with your hands on a floured surface to form a rustic shape, approximately 12" in diameter. Sprinkle cornmeal onto one side and work it into the dough a little with your hands. Flip dough so cornmeal is on bottom.
- Spread parsley pesto evenly onto dough with a rubber spatula. Top with sauteed mushrooms. Sprinkle grated fontina on top. Spread asparagus pieces evenly on top of cheese and sprinkle black trumpet mushrooms on top. Grind fresh black pepper on top.
- Bake in preheated oven (on preheated pizza stone or baking sheet) for about 20 minutes, or until crust is golden around edges and cheese is slightly browned on top.
- If you have truffle oil or truffle salt, sprinkle a little on top right before serving.
- This recipe was entered in the contest for Your Best Mushrooms
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