I love shopping at my local farmer’s market so I try to carve out time every weekend to go and my travel companion is always a large to-go mug of hazelnut flavored coffee. I walk to the far end of the market seeing what catches my eye, then slowly stroll back sipping my coffee and make my purchases. A couple of months ago, I tried my first morel mushroom and now I’m hooked ~ and I do mean hooked on them. Morels have a short season and it’s passed, but there are a lot of other wild mushrooms I’m wild about. This Mushroom Pizza has just a handful of ingredients, but is big on flavor thanks to the wild mushrooms.
Do you shop at your local farmer’s market? Here are a few tips:
Take a canvas shopping bag for your purchases. I leave mine in my car so I don’t forget.
Take cash. Small bills are always appreciated.
Talk to the farmers! They usually have tips on how to prepare their fresh produce and they’re happy to share them.
Bring the kids! Farmers markets are kid-friendly (though NOT the 4-legged kind). Let your kids choose a new fruit or veggie to try.
Farmer’s markets are your best access to FRESH, LOCALLY grown food.Fun Fact:
Did you know you can become certified in Wild Mushroom Hunting? I just learned this last weekend at the farmer’s market from our local ‘mushroom man’. One of the largest universities in our state, Michigan State University is just one of the places that offer certification.
- Naan bread
- Wild mushrooms
- Pesto (store-bought or homemade)
- Grape tomatoes
- Fresh mozzarella
These few ingredients deliver such robust flavor. You can still make this Mushroom Pizza with mushrooms from the supermarket but if you have a farmer’s market nearby, I urge you to go. I did a whole post about farmer’s markets a while ago. You can check it out HERE. Can you make this with mushrooms from your local supermarket? Of course, but if you have a farmer’s market in reasonable distance, I urge you to take a trip there.
Let’s make Mushroom Pizza:
I prefer using my well-loved pizza stone because it gives a nice crisp to the crust. A baking sheet or other pizza pan will work though too.Preheat the oven with the pizza stone in it. Next, drizzle a bit of olive oil into a skillet and add the onion. Let them sweat a couple of minutes then add the tomatoes, cooking over medium heat allowing the tomatoes to release their flavor. Drop in the mushrooms and season with sea salt and a couple turns of fresh cracked black pepper. Continue cooking allowing the mushrooms to brown slightly.
Spread the pesto on the Naan bread. Top with the remaining ingredients: mushrooms, onions, tomatoes and hand-torn mozzarella.
Bake 6-8 minutes or until the cheese is melted.
You don’t have to be vegetarian or wait for Meatless Monday to enjoy this one!
- 1 - tablespoon of olive oil
- 1/4 cup of onions, sliced
- 1 1/2 cups of mixed wild mushrooms, sliced
- Sea salt and fresh cracked black pepper
- 1 1/4 cups of grape tomatoes cut in half
- 3/4 cup of pesto (or more to your liking)
- 1 - cup of fresh mozzarella, torn
- 1 - original size Naan bread OR 2 - mini Naan (Stonefire brand preferred)
- If you're using a pizza stone (recommended), load it into the oven and allow it to preheat to 400 degrees.
- Drizzle olive oil into a skillet over medium heat.
- Add the onions and sauté 2-3 minutes.
- Drop in the halved tomatoes and continue cooking another couple of minutes, then add the mushrooms.
- Season lightly with sea salt and fresh cracked black pepper.
- Continue cooking allowing the mushrooms to brown slightly.
- Place the Naan bread on the pizza stone or baking sheet.
- Top with pesto then add the remaining toppings: mushrooms, onions, tomato, mozzarella.
- Bake 6-8 minutes or until the cheese is melted.
- Serve immediately.