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Lion's Mane, Carrots & Celtuce

Lion's mane, carrot & celtuce pizza

Lion's mane, carrot & celtuce pizza

Lion's mane, carrot & celtuce pizza

Sauteed lion’s mane mushrooms (or pom pom mushrooms), broccoli rabe pesto, roasted carrots & spring onions, celtuce (or celery lettuce), goat cheese, sherry vinaigrette



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 1 log of goat cheese, crumbled 2 lion’s mane mushrooms, torn into chunks 2 tablespoons butter 4 carrots, 3 cut into wedges lengthwise & 1 shaved on a mandoline ½ bunch spring onions (the kind with the large bulbs), stems discarded & bulbs quartered 1 stalk celtuce, peeled & sliced thinly

For the pesto: ½ bunch broccoli rabe, thick stems removed, roughly chopped 2 garlic cloves, minced ½ cup toasted walnuts ½ cup grated Parmesan ½ cup olive oil ½ cup canola oil 1 tablespoon sherry vinegar 1 ½ teaspoons salt

For the sherry vinaigrette: ½ cup sherry vinegar 1 shallot, minced 1 tablespoon honey 1 ½ cup olive oil salt & pepper to taste

Directions: Preheat your oven to 425° F. Toss the spring onions & carrot wedges with olive oil & salt, and roast on a baking sheet for about 20 minutes.

While these are cooking, prepare your sherry vinaigrette by whisking all the ingredients together in a bowl. When your vegetables are done, give your spring onions a couple extra chops and then let them marinate in the vinaigrette until you’re ready to use them. Increase the oven temperature to 550° F.

To cook the lion’s mane mushrooms, you’re going to saute them. The mushroom man at the farmer’s market told us he ate them raw, but I think they taste a lot better soaking up the butter in a pan. The consistency is similar to lobster, so some people use them as a substitute in bisques or other dishes. But again, sauteed in butter. Can’t go wrong.

Melt your butter with a little bit of olive oil in a pan and saute the mushrooms until they turn a warm, nutty brown. Season with salt & pepper and set aside.

To make the pesto, put the broccoli rabe, walnuts, parmesan, garlic, sherry vinegar & salt in a food processor. Slowly add the oils while pulsing, until it reaches a pesto consistency. Add more salt if needed.

When the oven is hot, prepare your dough using the instructions on the right. After you’ve baked it for a minute, take it out and brush it lightly with olive oil, followed by a thin layer of the pesto.

Add the goat cheese, carrots, onions, mushrooms & celtuce. (The celtuce is a Chinese cousin of celery—it sort of tastes like a cross between a water chestnut and asparagus).

Pop it in the oven and bake until the crust is a nice golden brown. Then take it out, add the shaved carrots, and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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