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Mushroom Pizza Fritta Recipe from Tournant

In honor of our 2024 Color of the Year - Mushroom | R012 from our Northwest Color Collection, we connected with chefs Mona & Jaret of Tournant. Tournant’s special farm-to-fire approach to cooking celebrates both the beauty and the bounty of our region.  Follow their recipe below for Mushroom Pizza Fritta and bring a taste of the Pacific Northwest to your table tonight.

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Mushroom Pizza Fritta

With ricotta, pesto, pickled onion & garlic chips 

Serves 4-6

Recipe by Tournant

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INGREDIENTS

  • 1 lb pizza dough, divided into four balls
  • 12 oz mixed mushrooms (try a combination of oyster, maitake, shiitake, crimini and/or other wild mushrooms) cleaned and torn/sliced into similar bite sized pieces
  • 1 cup fresh ricotta
  • Olive oil for frying and sauteing
  • Salt and freshly ground black pepper

Optional (but delicious) garnish ideas:

  • Pickled red onion or shallot
  • Basil pesto for drizzling
  • Garlic chips (recipe follows)
  • Chopped chives or other fresh herbs
  • Flaky salt
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Allow pizza dough balls to come to room temperature for 60-90 minutes.

Sauté the mushrooms in olive oil using a pan large enough so as not to crowd them. Work in batches to ensure they are well browned and crisp edged. Season with salt and freshly cracked pepper, remove from pan and set aside.

Stretch or roll out pizza dough into 4-6” discs. Heat ¼” oil to 350 degrees in a heavy frying pan or Dutch Oven and fry dough until golden brown on both sides. Rest on paper towels or a wire rack while frying the remaining dough, adding more olive oil as needed.

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Spread each disc liberally with ricotta, and divide the sautéed mushrooms among them. Spoon each with pesto and scatter with pickled red onion and garlic chips. Sprinkle with fresh herbs and flaky salt. Cut into wedges and enjoy while warm.

Method for fried garlic chips:

Thinly slice 6-8 cloves of garlic. Starting with enough cold oil to cover, increase heat until chips are lightly golden brown. Remove with a slotted spoon to a paper towel lined plate and season immediately with sea salt. Store in an airtight container for up to 1 week.

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Learn more about how being rooted in the Pacific Northwest influences Tournant’s cuisine and food philosophy here.

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