Stafford’s Featured Recipe

The following recipe is from Stafford’s Cookbook: 40 years of Recipes from the Bay View Inn. Please feel free to contact Stafford’s Corporate Chef, Chef Gerald  with questions or comments related to the Stafford’s culinary operation. We thank you for your interest and hope you will enjoy having the taste of Stafford’s in your own home.

Morel Pizza Crisp

Morel Mushroom

8 Ounces Pizza Dough Ball (frozen will work, thaw overnight)
4 Ounces Crème Fraiche
4 Ounces Sour Cream
1 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Black Pepper
2 Ounces Spanish Onion Slices (sautéed until tender in butter or olive oil)
2 Ounces Pancetta Bacon (cut into julienne and cook halfway)
3 Ounces Morels (cut lengthwise and lightly sautéed)
2 Ounces Gruyere Cheese (shredded)
1 Ounce Parmesan Cheese (shredded)
1 Pinch Salt
1 Pinch Fresh Ground Black Pepper

Preparation of Pizza Garnish
Preheat oven to 400 degrees. Cut onions into 1/4 inch strips and cook slowly in butter or olive oil until onions are golden brown and tender. Slice pancetta 1/4 thick and cut into one and one half inch strips. Cook on top of stove over medium heat until lightly browned around the edges or place on a sheet pan and cook until lightly brown and barely crispy. Drain most of the fat. Shred both cheeses. Make cream sauce by combining crème fraiche, sour cream, salt and pepper.

Stretching the Dough
If making individual pizzas, cut dough ball in half or into thirds. With a lightly floured surface, roll out dough ball until about 6 inches in diameter. Pick up your dough and while using your finger tips from underneath begin stretching the dough outwards. When dough is about 9 inches in diameter, lay on floured parchment paper. The paper will help keep the raw dough from sticking to the hot pan. (If using a pizza stone, set the stretched dough onto a pizza paddle and set onto the lightly corn meal dusted hot pizza stone).

Garnishing the Pizza
Ladle 3 to 4 ounces of the crème fraiche sauce evenly onto the dough. Top with Gruyere and Parmesan cheeses, then pancetta, onions and the morels. Place into the hot oven for 8 to 10 minutes until the bottom is lightly browned and crisp and the top is golden brown and bubbly.

Finishing the Pizza
Lightly season the pizza with a pinch of salt and a couple turns of the pepper mill. Drizzle a small amount of extra virgin olive oil over. Cut pizza appropriately and enjoy!