Serve with Crimson Creek Merlot
Created by Winery Chef Eric C. Maczko

Ingredients:

For bread:

11 oz bread flower
1 tsp instant yeast
1 tsp salt
1 T olive oil
1 C warm water, approximately 110 degrees

For topping:

1 lb wild mushrooms: Morel, Oyster, Porcini
1 bunch Tuscan or Dino kale
3/4 C whole butter (1 1/2 sticks)
2 T shallots, minced
1 T thyme, chopped
1 tsp tarragon, chopped
1 tsp parsley, finely chopped
1/2 tsp sage, finely chopped
1 C vegetable stock
2 C Parmesan cheese, grated
salt and pepper as needed
 

Method:

1.  In food processor, pulse flower, salt and yeast for five one-second bursts.

2.  With processor running, add oil, then water and run for exactly 14 seconds more, until dough ball forms.

3.  Gently roll ball on counter a few times to shape, then transfer to an oiled bowl and cover to let rise for an hour and a half.

4.  Bring a large pot of salted water to boil.  Blanch kale leaves and shock in ice water to cool.  Chop roughly.

5.  Using a large pan, sauté mushrooms in four batches, with 3 T of butter per batch.  Halfway through each batch, add half a tablespoon of shallots and season with salt and pepper.

6.  When last batch is cooked, add the other batches back to the pan, along with the stock and half of the herbs.  Reduce by 3/4.

7.  Add the kale to the mushrooms with half the cheese and toss to combine.

8.  Preheat grill or oven with pizza stone to 500 degrees.  Punch down dough and divide into 6 even pieces.  Stretch and flatten each piece into an oval and cook for about 2 minutes.

9.  Flip the ovals and top with the mushroom-kale mix, then sprinkle with remaining cheese.  Cover and cook another 3 minutes.  Remove and sprinkle with the remaining herbs.  Serve immediately and enjoy!

Yields 6 servings

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