Spinach and Oyster Mushroom Pizza
You’re in for a real treat this week! Our mushroom production is through the roof (almost literally). While the temperature swings from hot days to cold evenings may wear on us, mushrooms find the conditions to be sublime. As the mushrooms come in we bid farewell to our valiant spinach, which stood stoically through the harshness of winter whilst maintaining a delectably sweet disposition.
Other highlights this week include a selection of our finest microgreens, our seasonal salad mix, and a healthy dose of lemon balm. We chose to get creative this week by creating a lemon balm garlic infused olive oil drizzle; perfect for dipping crust or as a light dressing on top of your finish ‘za. For those that wish to take a different path in dining, lemon balm is a terrific addition to salad. Lemon balm can become quickly overpowering, so use sparingly if unsure about its potency.
Beta for this week: Sauteing the oyster mushrooms beforehand gives you the opportunity to season to your liking. Alternatively, the mushrooms can be chopped and placed on top of the pie. Similar to last week, we also used the spinach as a base, topped with sauce, cheese, and your desired toppings. Furthermore, turning the oven to Hi-broil for the last few minutes of baking will crisp up the top and give the cheese a golden brown hue. We also chose to add the thinly sliced radish to the top of our pizza, but it can also be added to your salad for a more simplistic pie!