| Preparation - Directions: |
Clean and roughly cut morels. Sauté with 1/4 cup of the olive oil and kosher salt to taste, then set aside.
Cut zucchini, fennel bulb and onion into 1/2 inch strips, toss with 2 Tbsp olive oil and salt, roast at 400 degrees for 30 minutes. Brush pizza doughs with olive oil and arrange tomatoes, roasted veggies and morels on each. Sprinkle with grated cheese. Bake for 10 minutes at 550 degrees on a baking sheet or pizza stone. Remove, sprinkle with cut chives, segment and serve.
Suggested Wine: Coppo Barbera d Asti “L’Avvocata” or Avignonese Vino Nobile di Montepulciano. |
