When we filmed America’s Best Chefs Cook with Jeremiah Tower in Patrick O’Connell’s Inn at Little Washington, I could not keep my hands off the local boletus mushrooms and Virginia ham from down the road in Culpepper, Virginia. If you don’t have fresh boletus, use portobello from the supermarket prepared the same way, cooking them 10 minutes longer in the oven before putting them on the pizza. I garnished this pizza with fresh thyme flowers, but that was in the spring.
Place the marinated mushroom slices on a baking sheet. Pour the reserved marinade oil over them and sprinkle with the reserved thyme and garlic.
Raise the oven temperature to 500°F.
Roll out the dough to a
Bake the pizza for 7 to 8 minutes, or until the dough is cooked through. Remove from the oven and cover with the slices of ham. Grind a generous amount of pepper over the ham and serve immediately.
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