So, a few weeks ago I was talking with a customer about what she was making for dinner. She told me that she and her new hubby were whipping up a mushroom and lamb pizza. I said "Mmmm, wish you'd send me that recipe and I'll post it on the blog." Yea, so here it is. The even cooler thing is that they mad a recipe book that they gave to guests at their wedding. I say that so you understand the opening below. Here's the recipe thanks to Tony Arend (and sadly I don't have his wife's name right now. I will add it later.) The only thing you cannot purchase at our store is the Provolone cheese.
OZARK PRIDE PIZZAIn a city where pizza is gross (St. Louis no offense), this recipe will have you making pizza at home which is far superior to pizza enjoyed by snobs in Connecticut or NYC. The stank of the mushrooms, Provolone, and Lamb will have your face pressed up to the oven door wondering what the heck is going on in there. Upon surfacing this pizza masterpiece will have you doubting all assumptions you’ve previously held of reality. Its pride time baby… Ozark Pride.
The Sauce
The Shopping List:
* 1/8 Cup Olive Oil
* 2 Cloves Garlic / Minced
* 1 6oz Can Tomato Paste
* 1 4oz Can Tomato Sauce
* 1 Cup Parmesan Cheese / Finely Grated
* 1 Tablespoon Balsamic Vinegar
* 3/4 teaspoon Cane Sugar
* 1/2 teaspoon Salt
* 3 Tablespoon Dried Oregano Flakes (If you like you can try finely chopping fresh Oregano.)
The Moves:
1) In a small sauce pan heat the olive oil on medium heat.
2) Add the minced Garlic and swirl a few times.
3) Stir in the Tomato Sauce and Tomato Paste and heat stirring all the while until smooth.
4) Stir in the Parm gradually and slowly.
5) Add the vinegar and continue stirring.
6) Add the sugar, salt and oregano stirring all the while.
7) Let the sauce simmer slowly. (Makes enough for 2 or 3 pies depending on your saucing preferences / Freeze what you don’t use right away)
The Dough
Shopping List:
* 1 Tablespoon Dry Active Yeast
* 3/4 Cup Wrist Warm Water
* 2 Cups All Purpose Flour + 1/4 Cup for Kneading
* 1 teaspoon Salt
* 1 teaspoon Cane Sugar
* 1 teaspoon Olive Oil
The Moves:
1) Dissolve the yeast in the water by stirring in a bowl and set to the side.
2) In a food processor combine all dry ingredients (except for the flour for kneading) and blend for a minute or two.
3) Add the water/yeast mixture and continue to blend until there is a solid dough ball clanking around in the processor.
4) Rub the oil into a mixing bowl which will accommodate at least twice the dough ball’s volume.
5) Take the dough ball out of the processor and knead moderately, adding a little flour if it is over-sticky.
6) Place the dough ball into the prepped bowl and cover tightly with plastic wrap.
7) Let rise for about 30-45 Minutes until the ball is pressing against the plastic threatening its attachment to the bowl. In many cases the dough will actually push through the plastic. This is a case when you know your dough ball has pride… Ozark Pride.
8) Remove the ball of dough from the bowl and punch down on a floured surface and knead, adding flour until the dough becomes workable.
9) When the dough is workable, begin rolling the dough out with a rolling pin.
10) After it is somewhat flat use your hands to finish the job working the edges and interior to make a round pizza shape.
The Pizza
Shopping List:
* 1-2 Tablespoons Yellow Corn Meal
* 1/2 lb. Lamb Sausage (Brats) or Ground Lamb / Chopped (Prarie Grass Farms at LHG)
* 2 Oz Fresh Shitake Mushrooms / Chopped (Ozark Forest Mushrooms available at LHG)
* 2 Oz Fresh Shitake Mushrooms / Thinly Sliced (dried will also work)
* 4 Oz Fresh Oyster Mushrooms / Chopped (Available at LHG)
* 4 Fresh Mozzarella Balls ( 8 oz.) / Shredded (Available at LHG)
* 1 Cup Provolone Cheese / Shredded
The Moves:
1) Pre-Heat the oven to 425F.
2) Place the pizza stone in the oven and sprinkle generously with cornmeal.
3) Saute the 6 Oz Chopped Mushrooms (4 oz. oyster, 2 oz. shitake) with the Chopped Lamb Sausage.
4) After the oven comes to temp, remove the pizza stone and transfer the dough to the stone.
5) Lightly coat the dough with the pizza sauce.
6) Place the mozzarella cheese atop the sauce.
7) Place all of the sautéed mess atop the mozz cheese.
8) Place the Provolone cheese atop the sautéed mess.
9) Scatter the sliced (uncooked) mushrooms atop the second layer of Cheese.
10) Place into the oven for about 15 Minutes or until the dough slides freely on the pizza stone.
11) Cool, Cut and Serve.
Below I've included the press release for the new book by Patricia Corrigan. We're selling it at Local Harvest Grocery for $29.95. The book features Tower Grove Farmer's Market and Local Harvest Grocery store. I've been reading it and learning a ton about St. Louis' food history. There is a big event this Saturday to promote the book. The cafe will have a booth at the event which should be fun.
As fall sneaks up on us, this is the time to savor the last bits of summer - and look forward to the root vegetables to come. One of my favorites is beets; hearty, delicious, and oh-so-good for you. With so many varieties to choose from - red, golden, white, and even striped - beets create a lovely color palate in any dish.
Okay folks, the moment we've been waiting for (hopefully that you've been waiting for as well) has arrived. We officially opened Local Harvest Cafe and Catering on Saturday July 12, 2008. Hooray. We had a very successful first day even though the menu was very bare bones on day 1. In the coming weeks, we'll be adding soups, smoothies, coffee drinks, iced tea, and delicious sweet treats.
tomatoes, mushrooms, lettuce, and spring onions. Mmm, mmm good. Non-local tasty treats include fava beans, peaches, plums, pink lady apples, and grapefruit.
