MAGIC MUSHROOM MEDLEY PIZZA

This pizza is a mushroom lover’s dream and showcases them with an accent of garlic and cognac. 2Tbsp. unsaltedbutter 4Tbsp. oliveoil, divided Pinch of kosher salt; moretotaste 1 leek, washed well, cut into 1/4-inchthick rounds, and separated into rings 10 oz. mixed wild mushrooms, such as morels, chanterelles, hen of the woods, lobster, king oyster, or other exotic varieties (or reconstituted dried

mushrooms), sliced 3 cloves garlic, peeled and minced 3oz. cognac 1/4 cup uncooked grits or polenta, for

rolling the dough 1 ball prepared pizza dough, at

roomtemperature 6oz. Camembert cheese, rind removed if preferred, cut into 1/4-inch-thick strips Leaves from 4 sprigs fresh thy me or 2 teaspoons dried Freshly ground black pepper to taste

Preheat a large sauté pan over mediumheat for 1 to 2 minutes. Add the butter and 2 tablespoons

Preheat the grill, roll out and shape thed ough, and grill thefirst side of the crust per themaster instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the mushroom-leek-garlic mixture. Art fully arrange the cheese over the top. Finish grilling the pizza per the master instructions. Remove fromthe grill, sprinkle with the thyme, and season generously with salt andpepper. Slice and serve immediately. — Adapted from a recipe in “Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More” by Elizabeth Karmel and Bob Blumer ($17.95)