Giant puffball mini pizzas are light, delicate alternative mini pizzas with a crust of giant puffball slices, a traditional tomato sauce and topping of your choice. Giant puffball mini pizzas are super easy to make, and they can be eaten as a delicious snack for any occasion.
For this recipe, you can use either the homemade tomato sauce described in this recipe or you can buy a jar of tomato sauce from a store.
Autumn means time to forage for giant puffballs. They are large, round, white mushrooms that typically can be found in open fields. Giant puffball are super funny, decorative mushrooms with a mild taste. It is important to check the inside of the giant puffball – they have to be solid, firm and white, which indicates that they are fresh and good to eat.
You can read more about foraging in this article:
Introduction to Foraging: Foraging Benefits, Equipment, Guidelines, Resources, History and How to Get Started Foraging
Giant puffball mini pizzas
- 1 giant puffball, fresh
- Olive oil
- 1 (400 grams) canned chopped tomatoes
- 1 tablespoon olive oil
- 1 clove garlic
- 0.5 teaspoon salt
- 1 tablespoon oregano, dried
- A small handful of basil leaves
- 1 bag shredded mozzarella cheese
- Topping of your choice (ham, pepperoni, chicken, truffle, vegetables)
- Combine all ingredients in a blender or food processor.
- Set aside.
- Preheat oven to 250 C / 480 F
- Clean the giant puffball and cut away any bad parts. Cut the puffball into slices of about 1 cm (0.4 inches). The giant puffball should be solid and white when cut through.
- Over high heat, add olive oil to a large frying pan and place one or two slices of giant puffball (depending on the size) and fry until golden-brown on both sides. Add more olive oil if necessary.
Make the mini pizzas
- Place the fried slices of giant puffball onto a baking sheet covered in parchment paper. Spread out a thin layer of tomato sauce on top of each slice, add shredded cheese and topping of your choice.
- Bake the mini pizzas in the oven until the cheese has melted (approximately 5-10 minutes). Serve immediately.
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