Black Trumpet and Fig Pizza

Name: Black Trumpet and Fig Pizza
Yield: One 12-inch pizza (plus additional dough for another)
Cuisine: American
Ingredients: Juice of ¼ lemon; 2 to 3 pieces porchetta or prosciutto, thinly sliced; 1 cup ricotta cheese; ½ teaspoon chopped fresh thyme; 1 cup fresh (preferably not fully ripe) figs, halved if small, quartered if large, or 4 tablespoons fig jam; 1 teaspoon sea salt; ¼ cup finely chopped shallot; 1 tablespoon olive oil, plus more for greasing the dough bowl; Salt and freshly ground black pepper; ¼ ounce dried black trumpet mushrooms; 3 cups bread flour, divided, plus more as needed; 1¼ cups warm water; 1 scant tablespoon active dry yeast; Pinch of sugar; 2 heaping cups thinly sliced yellow onions; Coarse ground cornmeal (if using wooden peel and pizza stone); 2 tablespoons balsamic vinegar glaze or reduction (see note), or a drizzle of plain balsamic vinegar; 3 ounces burrata (optional); 2 to 3 tablespoons pine nuts; 3 tablespoons unsalted butter, divided

Preparation info

One
12 inch pizza (plus additional dough for another)

Difficulty
Medium

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I got into mushrooms in 1982 through the wife of a friend, who, in turn, got me interested in fly-fishing. To this day, my fishing vest often comes home full of mushrooms. At first I was only interested in learning about edibles, but then I joined the Mycological Society of San Francisco and began learning mycology. In 2013 I started the Cooking with Wild Mushrooms Facebook page for people who make interesting mushroom dishes. This recipe is from that page. I created it after I began wonder

Ingredients

Americas
United States
Delaware
San Francisco
Pizza

Ingredients

Method