There’s a place to forage mushrooms near Oakland–lots of places I’m sure, but only one I’ve been to several times. Once–the first time!–we left with a huge cache of chanterelles; twice with nothing; and always with a crop of poison oak that lingers for over a week and a half. The spot is not welcoming to foragers, but so far, so good, no tickets.
I can’t imagine how much that first cache would have would cost at the store.
Saute the leeks first but don’t cook the mushrooms. Use a tiny bit of cheese or daiya (which is really only tasty when used sparingly). I’ve become lazy and I buy pizza dough at the store. Hottest oven possible, preheat the baking sheet.
Leek and Mushroom Pizza
makes one pizza, enough for two people and a little leftover
one lump of pizza dough (get it at the store, or do this, which makes two lumps)
3 T olive oil
2 C sliced washed leeks
1/2 lb. assorted mushrooms
1/4 C daiya or mozzarella cheese
salt and pepper
If you’re using store-bought dough, take it out of the bag and place it on a floured cutting board. Let it come to room temperature before trying to manhandle it. I use a rolling pin, and let it rest for 10 minutes whenever it seems like it doesn’t want to get any bigger. Turn, flip, and dust the dough with flour regularly.
Put your pizza pan in the oven and preheat to 500.
Heat 2 T of the oil in a frypan over medium-high heat. Saute the leeks for about 10 minutes, stirring occasionally, until they are soft and some of them are brown and a little burny.
Slice and tear the mushrooms into bite-sized pieces.
Take the pizza pan out of the oven. Put the dough on it (I fold the dough into quarters to make it easy to move, then unfold and stretch it on the pan). Brush the remaining 1 T olive oil over the dough, concentrating on the crust. Sprinkle the leeks over the dough, then the raw mushrooms and cheese. Bake for 8-12 minutes–check on it at 8, and remove from the oven when the crusts are golden brown.