Each pizza came to life with a different mushroom.
The Albatrellus, or Sheeps Foot, is a dense, meaty mushroom, tasting slightly peppery. Good ones smell a little sweet in the field, something soft like an apricot.
Using the cleaned and chopped young Albatrellus (on the right in the above picture) Kari Canfield (on the left, above; center, in the second photo) sautéed the mushrooms in olive oil with a chopped sweet Vadalia onion and several minced cloves of garlic, added chopped prosciutto, and pine nuts, gave it a stir and put the mixture on the crust with chunks of fresh mozzarella cheese. While the mushrooms cooked we all discussed what to make with the next ingredient fresh summer squash from my garden in Denver, and Kari's mom's squash from California. Those vegetables became their own pies.
Once all the ingredients were on the crust, we added some finely-grated Parmesan cheese to this pizza. With more of these ingredients left over we took another of the freshly stretched doughs we'd gotten from our favorite pizzeria in Breckenridge -- Giampietros -- laid it on the barbecue, flipped it pretty quick, and laid on the mushroom topping and the cheeses.
After about 20 minutes, the pizza was golden brown all over, and was voted by Rae, whose kitchen we had all invaded, as the best pizza of the night. "It just had so much 'stuff' on it," she said.
The Albatrellus, or Sheeps Foot, is a dense, meaty mushroom, tasting slightly peppery. Good ones smell a little sweet in the field, something soft like an apricot. 
Using the cleaned and chopped young Albatrellus (on the right in the above picture) Kari Canfield (on the left, above; center, in the second photo) sautéed the mushrooms in olive oil with a chopped sweet Vadalia onion and several minced cloves of garlic, added chopped prosciutto, and pine nuts, gave it a stir and put the mixture on the crust with chunks of fresh mozzarella cheese. While the mushrooms cooked we all discussed what to make with the next ingredient fresh summer squash from my garden in Denver, and Kari's mom's squash from California. Those vegetables became their own pies. 
Once all the ingredients were on the crust, we added some finely-grated Parmesan cheese to this pizza. With more of these ingredients left over we took another of the freshly stretched doughs we'd gotten from our favorite pizzeria in Breckenridge -- Giampietros -- laid it on the barbecue, flipped it pretty quick, and laid on the mushroom topping and the cheeses. After about 20 minutes, the pizza was golden brown all over, and was voted by Rae, whose kitchen we had all invaded, as the best pizza of the night. "It just had so much 'stuff' on it," she said.
Leave a comment