Curious about how to cook with exotic gourmet mushrooms but don’t know where to start? Jackie Alpers’ thin-and-crispy tortilla-crust white pizza with lemon infused ricotta, garlic and parmesan is the perfect palette for lion’s mane and blue oyster mushrooms.
Did you know that tortillas can be used as pizza crust? White Sonoran Wheat helps give large Sonoran-style flour tortillas their elasticity. This recipe calls for one large 14-to-16-inch flour tortilla commonly found in Southern Arizona. To source flour tortillas outside of the Sonoran region, look for ones that are not too white or too fluffy and are made with only four ingredients: flour, water, salt and fat. 2-3 smaller tortillas can be substituted for the larger one.Lion’s Mane and Blue Oyster mushrooms can be purchased in The Tucson and Phoenix area from BKW Farms.
Equipment
- Special equipment
- 1 (16-inch) pizza pan with holes
- Pastry brush
- Offset spatula
Ingredients
- 1 large 14-to-16-inch flour tortilla
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon melted butter
- ¼ teaspoon garlic powder preferably Burlap and Barrel Purple Stripe
- ½ cup ricotta cheese
- Juice from ½ lemon about 1 tablespoon
- 4 ounces lion’s mane mushrooms
- 4 ounces blue oyster mushrooms
- ½ cup thinly sliced shallots
- 1 teaspoon Mexican oregano
- 1/3 cup grated Parmesan cheese
- 2-3 dried Chiltepin peppers crushed, optional
Instructions
- Preheat the oven to 350 degrees
- Place the tortilla on a 16-inch pizza pan. Using a paring knife, poke 8 to 10 small slits about 1/8-inch-long in the tortilla to prevent puffing in the oven.
- Whisk together the olive oil, melted butter and garlic powder. Using a pastry brush, brush evenly over the tortilla.
- Trim the substrate from the bottom of the mushrooms. Tear the lion’s mane mushrooms into bite-sized pieces. Separate the blue oyster mushrooms from the cluster base.
- Stir the lemon juice into the ricotta then using an offset spatula or butter knife, spread evenly over the surface. Arrange the sliced shallots and mushrooms on top. Sprinkle with Mexican oregano, Parmesan and crushed chiltepin if using.
- Bake for 10-15 minutes or until lightly browned and crispy. Slice and serve immediately.
Notes
