The intense earthiness of the mushrooms is balanced by the sweet grassiness of the ricotta. The two flavors are amplified by the complimenting sweetness and earthiness of the whole wheat crust. Add to that the tanginess of the cow's milk cheese and the saltiness of the Parmesan and you've got yourself one damn good pizza. Top it off with a golden egg yolk, and prepare for your mind to be blown. Want to learn how to make this beauty? Next slide!
Chef Dan uses a mix of white button mushrooms, maitake, trumpet royal, and a seasonal mushroom such as black trumpets or morels.
Trim the bottom of the stem off of the mushrooms, and cut the larger mushrooms (the white button and the trumpet royal) into thick slices parallel to the stem. Remove the bottom part of the stem of the funny-shaped mushrooms (the maitake and the black trumpet) and cut into large pieces. Save the scraps to make mushroom sauce to finish the pizza with!
To make the mushroom sauce, boil 1 cup chicken stock and 1 cup water with the mushroom scraps. Reduce the sauce down until the mushroom flavor is pronounced. Strain out the shrooms and it's ready to use.
Whole Wheat Dough
You are going to want to use the Jim Lahey method to make this dough—which produces a crisp, chewy crust with a nice crunch to it—but instead of using all white flour, replace 1/3 of the flour with whole wheat flour. This is just enough to give it that earthy whole wheat flavor without making the crust tough. Stretch the dough into a small round, about 10 inches in diameter.
Put your ricotta into a pastry bag to pipe. If you don't have a pastry bag, you can put the ricotta into a large plastic bag and cut off the end of one of the corners. If the ricotta is too thick too pipe, thin it out by whipping it with a splash of milk. Pipe the ricotta onto the crust in concentric circles. Not too too much, because you've got more cheese and mushrooms to put on there!
Top the ricotta with a handful of the grated Parmesan and the cubes of Consider Bardwell Farm Pawlet Cheese. You can find this Italian-style cheese at the Union Square Greenmarket, or on their website. Remember to get some cheese action going on all parts of the crust. Now sprinkle a little dried oregano on that bad boy.
Arrange the Mushrooms
Start by spreading the trumpet royal and white button mushrooms over the cheese-topped crust. Next, arrange the maitake and black trumpets (or morels) on top. Season the mushrooms pretty aggressively with salt. Finish the mushrooms with a drizzle of garlic oil and the pizza is ready for its first trip into the oven.
Into the Fire
Cook the pizza for a couple of minutes until it just begins to brown on the edges and then remove from the oven. Now it's time to top the pizza with that farm egg!
We know you are dying to crack that egg right on top of the already egg-ceptional looking pizza. Just wait a minute! First, crack the egg into a bowl, making sure you do not break the yolk. Once in the bowl, it will be easier to slide the egg onto the pizza.
Slide the egg carefully onto the middle of the pizza, and place the pizza back into the oven another 4-6 minutes to cook, or until the egg white is set and the crust is nicely browned. Remember, we want the yolk to be runny and oozy, so don't overcook!
Top it Off
Once the pizza is out of the oven, top it off with some crushed red chile and a drizzle of the mushroom sauce. Cut through the egg with a knife, let the yolk ooze in and around those beautiful mushrooms, and enjoy the heck out of this masterpiece.