Puffball Pizza

Making Puffball Pizza may not be something on your bucket list to make, but when you are left with a large mushroom and not sure of how to use it all, it might cross your mind! A friend of mine gave me this amazing puffball mushroom.

About the Puffball

Although I was a little hesitant to eat it at first, I became pretty excited about it because of its versatile applications! I found this recipe in another blog, Kitchen Frau, and had to share (with my adaptations). Another reason I really wanted to give Kitchen Frau a shout-out, is because they were able to get a much better photo of the final puffball pizza! I’ll be sure to post better pictures the next time I make it.

The first thought you might  have is, is eating this large mushroom safe? Answer: yes. I’m very careful about mushrooms, and I listen pretty close to all of the horror stories. I bought myself a book called, “Good Mushroom, Bad Mushroom”, by John Plischke III.

A friend that gave us the mushroom and assured us it came from a good source. My book confirmed it. The book said that the giant puffball could range anywhere from 6-25″ wide and tall! Important thing to note that it does NOT have gills or pores. When the mushroom is sliced it is solid white all of the way through (when it is fresh). Mushroom is delicious and edible until it starts to yellow.

Consider Other recipes, too!

Puffballs do have a little bit different texture than a portabella, for example. Because of this, it may not be pleasing to you if that is what you are expecting. Expect it to be little softer.

Millions of spores are inside this mushroom! Therefore, if you toss a piece of it in your backyard field or woods, there is a chance you will discover one of these beauties in the future! I will keep you posted to let you know if it pops up in my yard.

Puffball Pizza Recipe

• 2 tablespoons oil
• 4 slices of giant puffball, each about ¾ inch thick and 4 x 4 inches square (2 x 10 x 10 cms)
• ¼ cup (35gms) sweet rice flour, quinoa if you want it to be gluten free, or regular all-purpose flour if you prefer.
• ½ teaspoon salt
• 1 teaspoon pepper, divided
• 2 eggs
• ¼ cup (25gms) finely grated Parmesan cheese (the kind that is like a fluffy powder)
• ¼ cup (40gms) instant polenta or fine cornmeal
• ½ teaspoon garlic powder
• 1 cup (240ml) of homemade pizza sauce
• about 1½ cups (150gms) shredded mozzarella cheese

Peel the puffball, then slice it into ¾-inch thick slices and trim them to the size of a chicken cutlet (about 4 inches square).

One shallow bowl, mix the flour with the salt and ½ teaspoon of the pepper.

Another bowl, beat the eggs well with a whisk.

In a third shallow bowl or rimmed plate, stir together the Parmesan cheese, cornmeal, garlic powder, and remaining ½ teaspoon of pepper.

Preheat the oven to 350°F (180°C).

Heat the oil in a skillet over medium heat.

Dip the puffball slices into the flour to coat all sides. Then dip them into the beaten egg. Finally dip them into the Parmesan cheese mixture, making sure all surfaces are completely covered.

Fry the breaded slices in the oil for 2 to 3 minutes a side, until they are a deep golden colour. I like to fry in my cast iron pan.

Lay the fried puffball slices into a baking pan, leaving at least ½ space between them.

Spoon a generous ¼ cup of the tomato sauce in a row down the center of each puffball slice. Pile a heaping ¼ cup of the shredded mozzarella cheese into a mound on top of the tomato sauce on each cutlet.

Bake for 30 minutes, until the cheese is bubbling and golden in spots.

*To freeze, lay the uncooked cheese-coated puffball slices onto a parchment-lined cookie sheet, not touching each other. Freeze them until solid, then store them in a sealed heavy-duty, zip-top bag in the freezer for up to 3 months. Fry the slices directly from frozen, then add the tomato sauce and mozzarella and bake as directed.

Serves 4.

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