Morel Mushroom Pizza

If Mother Nature stays on our side, British Columbia will have an unprecedented morel mushroom bonanza from late May until the end of June. Morel mushrooms are a prized delicacy in restaurants and kitchens worldwide. By the end of last year, 1,600 wildfires ravaged 870,000 hectares of land because of climate change, decades of fire suppression and unprecedented temperatures. In the ashes of wildfires or other natural areas impacted by intense burning, bumper crops of morel mushrooms can grow—although it’s never a guarantee.

Historically, fire has been used by indigenous peoples as a method to revitalize wildlife habitats. In 2005, British Columbia restricted the practice of controlled burns. Since then, opportunities to experience the rebirth of frequent, natural low intensity fires have been replaced by blazing, out-of-control wildfires.

Each year, we spend a few weeks camping out in burned areas searching for morel mushrooms. It’s beautiful in the burned forest and offers an entirely different experience with new life budding through the charred earth.

The going can be tough during these searches. You crawl through ashy deadfall, endure swarms of bugs, and pass from heat to rain and cold. The reward, if you time it right and come across the bonanza, are memories that will be burned in the mind forever.

What’s special about morels is the taste. The flavor is incredible, they are easy to handle and simple to dry. Our favorite way to eat morels is immediately after harvesting and amongst friends. After a particularly good score, we stopped by our friend Connor’s—owner of The Big Burly Chef—to share our crop. To our pleasure, he whipped us up an unforgettable morel mushroom pizza.

Pizza Recipe

About half an hour before you're ready to start cooking, pull your dough out and let it sit at room temp on the counter. Roll out your dough on a well-floured surface into something resembling a roundish shape. It doesn’t have to be pretty, just watch for holes.

Fire up your grill and set it to medium-high, when the thermometer registers around 500°, it’s go time. Toss your dough on the grill long enough to create grill marks and the dough just slightly stiffens (and you can pull off without sticking), about 30-45 seconds.

Quickly flip over your dough and cook for another 45 seconds. Add your toppings, cover the grill and cook, rotating pizza once, until crust is browned and cheese is melted—about 7–9 minutes. When it comes to toppings sometimes less is more, moderation is your friend here!

Pull off the grill, top with olive oil and flakey salt and pepper.

Suggested Ingredients

• • Quality olive oil

  • Sauteed morels

  • Thinly sliced asparagus

  • Caramelized onions

  • Mozzarella cheese

  • Parmesan cheese

  • Salt + Pepper

  • Garlic

  • Red pepper flakes

  • Microgreens