As soon as morels start sprouting from the Ellsworth earth, a team of trusted pickers brings the bounty by the basketful to The Rowe Inn’s kitchen door. Here’s one of Executive Chef Scott Lyons’ favorite recipes to make with the tasty mushrooms.
- 6 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/2 tablespoon herbes de Provence
- 3 cups flour
- 1/4 cup corn meal
- 2 teaspoons salt
- 1 1/4 cup warm water
- 1 tablespoon yeast
- 2 tablespoons honey or sugar
- 1 Spanish onion, sliced
- Olive oil for pan
- 2 handfuls of fresh morels, sliced
- Generous chunk Beemster vlaskaas cheese
- 1 bunch sage
Warm garlic and herbs in oil in small pan. Do not burn garlic. Set aside to cool. In a food processor combine herbes de Provence, flour, corn meal, salt. Pulse to combine. Mix in measuring cup warm water, yeast and honey OR sugar. Proof until yeast becomes bubbly. Add oil mixture and yeast mixture to food processor and pulse until the dough forms a ball. Turn onto lightly floured surface and knead until smooth and not too sticky. Let dough rise in oiled bowl until doubled. Meanwhile, caramelize the onions in olive oil over medium heat, set aside. Turn risen dough onto work surface and divide into balls slightly larger than a golf ball. Using oiled hands, flatten into thin crusts. Prepare grill to hot. Place crusts on a hot grill using tongs to turn, and grill 2 minutes per side.
Grate cheese or break into chunks. Top pizzas with a smattering of morels, cheese, caramelized onion and sage, broil for a few minutes until cheese melts and mushrooms are cooked. Makes about 15 appetizer-sized pizzas.