Remember when EVERYTHING was "roasted garlic flavor" a few years ago? It was a fad, like pesto or sundried tomatoes. Roasted garlic potato chips, salad dressing, chewing gum. But the real thing--fat, whole heads of garlic roasted in olive oil for an hour--is still good. It always has been. Lately, I'll just buy a bunch of extra garlic at the produce stand and roast them on the weekend while I'm cleaning house or paying bills. Then I've got those luscious little nuggets to use throughout the week.
I'm still in formation--galette/pizza/galette/pizza REPEAT. Maybe this recent spate will convince you that I really don't plan at all what's going on this blog. I still stumble through the week with lots of holes in my menu plan, and pizza (especially this ridiculously easy no-knead dough) offers itself as the perfect solution. I completely botched this dough, and it still came out beautifully. I took the directions seriously (stir for about 30 seconds) and came back from the park to find that the dough had hardly risen, and the yeast was unincorporated. I moaned and fretted while Yancey stood in the background, longsuffering as always, listing off everything I am good at. This is true--he really did this. By now, he knows how to deal with my all-or-nothing propensities. He knows how to talk me off the ledge. I sat down at the table and colored in Loretta's Hello Kitty coloring book while he worked magic on that dough with some olive oil and a little massaging. It rose in the oven, and was just as good as last week's.
I have a little altar on my mantle which I change every month. Sometimes it's halfway through the month before I change it, but I'm trying to gracious with myself about stuff like that. I preach a little sermon to myself that goes something like : It's worth doing even if I'm not doing it perfectly. Every month, I put up a few words or phrases, some seasonal item (this month it's a gourd), and then collect bits from happenings or epiphanies throughout the month. For November, I've written, "Give thanks. Engage." I'm pretty good at giving thanks (most the time), but I'm worse at engaging, especially when I can tell things aren't going to turn out like I want them to. (Case in point: pizza dough.) Yancey and I were talking about my work life and the choices facing me right now. He said, "You're ready, you're equipped. All you have to do is engage." Whether you're facing disastrous pizza dough, an impossible task at work, or a messy relationship, I hope you find what you need to engage this month. I'm trying right alongside you.
Chanterelle and Roasted Garlic Pizza
I come by my love of chanterelle mushrooms honestly. Every fall, my parents go hunting for them in the woods, and my mom prizes them more than gold. These didn't come from their foraging, but they signify fall like nothing else. I adore wild mushrooms and could eat them every night if they weren't so dang expensive. If you don't want to spring for them (3/4 lb. cost me $5.99 at MacPhersons, which was a steal) this pizza would be delicious with regular ol' mushrooms. You can roast them in the same way. I'm not a fan of raw mushrooms on pizza--flavorless and watery.
1/2 recipe no-knead pizza dough
3/4 lb. chanterelle mushrooms, halved if they are very large
1/2. c. very good quality sundried tomatoes (not packed in oil--they should be slightly moist and chewy without the oil if they're good ones)
2 heads garlic
2 c. grated whole milk mozzarella
1/2 c. grated parmesan
1/4 c. finely chopped parsley
To roast garlic:
Cut off the pointy end of each garlic head--about 1/2" so all the cloves inside are exposed. Don't cut the stem end--this is the flat part the garlic head will sit on as it roasts. Put in an ovenproof dish and drizzle a good amount of olive oil over them. Cover tightly with foil and roast for about 60 minutes, until cloves are soft, golden, and starting to pop out of their skins. Cool. When they're cool enough, squeeze the whole bulb from the stem end over a bowl, and the cloves should pop right out. Don't worry if their shape gets mangled a little bit.
To roast chanterelles:
Brush the dirt off with a small brush or coarse, clean towel. In a small bowl, toss with 1 Tb. olive oil and a bit of coarse salt. Roast at 375 for 10-12 minutes, until mushrooms are browned and have lost most of their moisture. Set aside.
To assemble pizza:
Preheat oven to 500.
Press dough into baking sheet according to instructions. Drizzle a bit of olive oil and distribute with a basting brush. Add mozzarella, chanterelles, roasted garlic cloves, and sundried tomatoes. Scatter parmesan over the top and bake until crust is crispy and toppings are bubbling, about 15 minutes. Top with chopped parsley.