Posts Tagged ‘integration acres’

The Killer Black Trumpet Pizza


This pizza is awesome! Enough said!

Taking advantage of the very wet season here in Ohio, I obtained some very nice black trumpet mushrooms from Dave, (my shroom connection). These mushrooms look a little raggedy but have one of the best mushroom tastes ever, probably why they call it the poor mans truffle. I paired it with some baby Corolla potatoes from Rich Organic farms, some excellent Swiss Chard from Gibson Ridge Farm, fresh goat chevre from Integration Acres and a juicy tomato from Vest Berries, some La Quercia guanciale, (cured pork jowl), and a few chunks of intense Brugge Prestige cheese from Belgium. It’s an aged Gouda only produced in the month of May and aged for at least 18 months. Perfect!

Lets make this bad boy:

Pre-heat oven to 485 degrees with a heavy upturned cookie sheet on the middle shelf

Using a seven ounce dough ball from the Easy Dough Recipe on this blog. Set aside to proof.

Cook the potatoes in boiling water until fork tender then remove and cool. Cut them in half and scoop out the middle to eat then and there. Cut the ribs out of the chard, (I do this and eat them as well.) Slice guanciale very thin and reserve for topping. Roll up the chard and slice thinly.

Cut the tomato in quarters and cut the middle out, leaving only the meaty wall. Eat the rest. Slice the wall thinly in julienne. Toss the cooked potato with two tablespoons of extra virgin olive oil and place one piece of Brugge Prestige cheese in each potato well followed by a small piece of guanciale. Place on foil and toss in the already-hot oven for 7 minutes. Take out to cool. (This will cook again.)

Take the dough ball and form into an 11-12 inch disc. Splash about a tablespoon of extra virgin olive oil on the crust to enhance the flavor of the chard and block the dough from unnecessary wetness from the greens cooking. Top the chard with the chevre and the Brugge Prestige, then the mushrooms then the tomato and the potato and cook for 12 to 15 minutes. After the pizza comes out of the oven just lay the guanciale around the pizza. The thin strips will melt in heavenly coordination with the other ingredients.

I hope you enjoy this great pizza with your friends…or even your enemies…which will turn out to be your friends if they eat this!


The Morel Bombe!


What do you do with two huge morel mushrooms? A few weeks ago, I was confronted with this awesome dilemma but luckily I had some five-day old pizza dough lingering in cold fermentation, with Fontina cheese, local Integration Acres chevre, Parmigiano Reggiano, local ramps and a beautiful haunch of smoked red waddle ham from Arcadian Acres and some King Family Farm crispy chicken skin with just a hint of caraway, (gotta have that with any morels)!

This was gonna be….The Bombe! (Yes, the ‘e’ at the end makes it more cultured and European). Lets go and mimic a “turdunkin” with these two monsters of the mushroom world.


Here is a video of the finished product.


Preheat the oven to 475 degrees. Set aside a 15 ounce dough ball from the Easy Dough recipe on this blog


Two giant morel mushrooms

One tablespoon extra virgin olive oil

One half cup grated Fontina cheese

One golfball size chunk of chevre

One four-ounce chunk of smoked red waddle ham cut into small dice

Five spring ramps chopped

One tablespoon Parmigiano Reggiano

Two crisp chicken skins from two roasted chickens

One teaspoon of caraway seed

Egg wash

Process of Preparation:


 First cut the stem off of each morel and rough chop them, Add to a saute pan on high heat and saute for one minute. (above, I just ran them through my conveyor pizza oven at 475 for a few minutes.)


Put the chevre, fontina, ramps, Parmigiano, caraway and diced ham in a bowl and mix until incorporated into a messy little ball of goo. Stuff the morel caps with the mixture and wrap the stuffed caps with the chicken skin.


Form a round, pizza shape with the dough. Place the two stuffed, chicken wrapped blobs side-by-side in the middle and add the rest of the cheese mix in front of the stuffed caps. Fold the top of the dough over first, then the bottom. (Note, do not use too much flour as the dough will not stick.) Turn the whole batard over and place on a parchment covered tray and form the ends in a torpedo shape. Using a sharp knife, cut a vent hole in the middle and one small vent on each end to let moisture excape.


Eggwash the batard and let proof, (hold between 70 and 80 degreese  for at least 15 minutes.) Bake at 450 degrees for 15 to 18 minutes. It will take alot of care to pull the batard out at the right time. Internal temperature should be above 180 degrees and the outside should have a nice golden-brown color.

Pull the batard from the oven and let rest for 10 to 12 minutes before cutting.