Black Trumpet and Fig Pizza

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

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