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Black Trumpet and Lamb Sausage Pizza

Cluster of black trumpet mushrooms (Craterellus fallax) with dark, fluted, vase-like bodies growing among bright green moss and fallen oak leaves on a forest floor.
Prep Time 70 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 3
Description

This Black Trumpet and Lamb Sausage Pizza is a savory and aromatic twist on a classic pizza that combines rich, earthy flavors with a touch of rustic elegance. The star ingredient, black trumpet mushrooms, adds a deep, smoky complexity that elevates every bite. Known for their delicate texture and subtle notes reminiscent of smoky wood and ripe fruit, black trumpets are a prized wild mushroom that can transform simple dishes into unforgettable culinary experiences.

Reconstituted from dried form to unlock their intense umami, these black trumpets pair perfectly with the hearty lamb sausage and the bright, briny punch of black olives. The combination of garlic and oregano rounds out the flavor profile, while the creamy mozzarella melts over the toppings to create a beautifully balanced and satisfying pizza. Whether you’re a mushroom lover or just looking to try something unique, this pizza is sure to impress with every slice.

Ingredients
    For the crust:
  • 1 teaspoon dry yeast
  • 1 cup water (warm)
  • 1 teaspoon honey
  • 2 1/4 cup flour
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Cornmeal
    • Toppings:
  • 1/4 lb lamb sausage (browned, in bits)
  • 2 cloves garlic (sliced)
  • 1 teaspoon oregano
  • 1/2 cup black trumpets (dried, reconstituted)
  • 1/4 cup black olives (sliced)
  • 1 cup mozzarella cheese (grated coarsely)
Instructions
    For Crust
  1. 1
    Dissolve yeast in warm water with honey.
  2. 2
    Let stand till yeast starts to foam.
  3. 3

    Combine flour, proofed yeast, 1 tablespoon oil, and salt.

  4. 4
    Knead to make a medium stiff dough.
  5. 5
    Oil a large pizza pan and sprinkle with cornmeal.
  6. 6

    Press dough into a disc and, using the second tablespoon of oil spread to edges of pan.

  7. 7
    Let dough rise (1/2 to 1 hour).
  8. 8
    Pre-bake dough for 5 minutes at 350F till the gluten sets.
  9. 9
    Remove from oven.
    10. Toppings
  10. 10
    After pre-baking crust, spread garlic, oregano, trumpets, sausage and olives and bake for 5 minutes at 375.
  11. 11
    Then top with cheese and pop back in the oven for about 15 minutes, until the crust and cheese are beginning to brown.
Note

Enjoy!

Read it online: https://minnesotamycologicalsociety.org/recipe/black-trumpet-and-lamb-sausage-pizza/