This past weekend marked my first camping trip of the season. I have a little pop-up camper and one of my sisters has a big fifth wheel. I met her down at the campground where she keeps her rig seasonally.
Yep, it's a little earlier than usual, but because of the mild winter, every thing's a little early this season. The small teacup tulips are already spent, the hybrid tulips are on their way out, as are the daffodils already.
And morel mushroom season in Ohio is already underway! Hunting for morel mushrooms on the floor of a deciduous forest is not for the faint of heart. It's tough to spot these little morsels even if you know what you're looking for. You have to have the climate conditions figured out just right so you know when to start looking and understand exactly where these woodsy little delicacies might pop up.
I have not participated in a morel mushroom forage yet, but this weekend, I reaped the benefits of it nonetheless. Our camp neighbor, Mark, had already been out gathering a bunch of them, and he offered to make his infamous morel mushroom and chicken white pizza for us on Saturday night.
When it came time to cook the pizza, Mark fired up the grill and used a gas grill-safe large griddle to make the pizza on.
This is Mark's simple but unbelievably delicious recipe. Don't be fooled by the simple list of ingredients. Those little morel mushrooms make this the most incredible tasting pizza ever.
Morel Mushroom and Chicken Pizza
Pillsbury pop 'n fresh pizza dough
fresh baby spinach leaves
shredded mozzarella cheese
Creamy garlic ranch dressing
First, my sister and her mate grilled up a bunch of chicken legs and deboned them.
Then Mark put a small pot of salted water on to boil, dumped the morel mushrooms in it and cooked them for about 5 minutes. You have to cook the mushrooms before putting them on the pizza because the pizza will not be on the heat long enough to cook them. And the morel mushrooms need to be cooked before you can eat them. They are not like button mushrooms. You can not eat them raw (not something I knew before).
Since most of the ingredients were cooked before assembling the pizza, Mark rolled the Pillsbury pizza dough out onto the hot griddle and partially cook it before adding ingredients.
Then he spread some of the garlic ranch dressing over the pizza dough (not too much though) and added the shredded chicken, spinach leaves, morels and cheese and put that sucka' back onto the gas grill just long enough to melt all the cheese and finish cooking the dough.
Thankfully, he made a second one.
I'm linking this to some incredible blogs: