Everyone who has ever shared a meal with Elizabeth knows of her obsession with mushrooms. This pizza is a mushroom lover’s dream and showcases them with only an accent of garlic and cognac. Because, in the world according to Elizabeth, less is morel!

Serves 2 to 4

2 tablespoons unsalted butter

4 tablespoons olive oil, divided

Pinch of kosher salt; more to taste

1 leek, washed well (these suckers are dirt magnets, so be fastidious about cleaning them), cut into 1/4-inch-thick rounds, and separated into rings 

10 ounces mixed wild mushrooms, such as morels, chanterelles, hen of the woods, lobster, king oyster, or other exotic varieties (or reconstituted dried mushrooms), sliced

3 ounces cognac 

1/4 cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough, at room temperature

1/2 cup Roasted Garlic Paste (page 000)

6 ounces camembert cheese, rind removed if preferred and cut into 1/4-inch-thick strips

Leaves from 4 sprigs fresh thyme or 2 teaspoons dried

Freshly ground black pepper to taste

Adventure Club: Shave fresh black truffle over the top of the finished pizza.

Gas grill: Preheat all the burners on high with the lid down.

Charcoal grill: Build fire.

Preheat a large sauté pan over medium heat for 1 to 2 minutes. Add the butter and 2 tablespoons of the oil. When the butter bubbles, add a pinch of salt, stir, and add the leeks. Cook for 2 to 3 minutes, then add the mushrooms and cook, stirring occasionally, until browned on the edge, about 10 minutes. Add the Cognac, let sit for 5 seconds, then light a long match to it. Stand back and keep wayward clothing and shaggy hair away from the dancing flames. (If you have a gas stove, be aware that spattering particles may cause the alcohol to ignite prematurely.) The flame should burn out after about 10 seconds. If it continues to burn, put it out by placing a lid on the pan. Remove from the heat and reserve for topping.

Sprinkle your work surface with the grits or polenta. Place the dough in the middle and gently roll or stretch it out into a 12-inch rectangle or circle about 1/4 inch thick. Brush both sides with the remaining 2 tablespoons oil. Then:

Gas grill: Dial down all the burners to medium. Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the heat source—on the cooking grate from back to front. Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.

Charcoal grill: Move all of the gray-ashed briquettes to one side. Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the side with the briquettes—on the grate from back to front. Close the lid and grill for 4 minutes (no peeking!), then check the crust, rotate it if necessary, and continue grilling until the bottom is well marked and evenly browned.      

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet and close the lid. Flip to reveal the grilled side. Spread the entire surface with the garlic paste, then with the mushroom-leek mixture. Artfully arrange the cheese over the top. Then:

Gas grill: Switch to indirect heat by turning off the center burner(s).

Charcoal grill: No change.

Set the pizza back on the grate over the unlit section and grill, with the lid down, until the bottom is well browned and the cheese melted, 7 to 10 minutes.  

Remove from the grill, sprinkle with the thyme, and season generously with salt and pepper. Slice and serve immediately.

ALL RECIPES ©ELIZABETH KARMEL AND BOB BLUMER 2020