When morel season arrives, it's time to celebrate with a pizza that lets these prized mushrooms shine. This spring flatbread combines the earthy depth of morels with tender asparagus, briny artichoke hearts, and creamy goat cheese — a seasonal combination that's as elegant as it is satisfying.
Serves 2–3 | Prep: 20 min | Cook: 12–15 min
Ingredients
For the pizza base
1 ball of pizza dough (store-bought or homemade), room temperature
2 tbsp olive oil
Toppings
150 g fresh morel mushrooms, halved lengthwise (or 15 g dried wild morels or dried cultivated morels, rehydrated)
8 asparagus spears, woody ends removed, sliced on the bias into 5 cm pieces
6 marinated artichoke heart quarters, drained and patted dry
100 g soft goat cheese (chèvre), crumbled
30 g shaved Parmesan
1 tbsp pesto paste
1 tbsp unsalted butter
1 green onion, finely sliced
Freshly ground black pepper
Instructions
In a skillet over medium heat, melt the butter. Add the onion and cook for 2 minutes until softened. Add the morels and cook for 4 minutes, stirring occasionally, until they release their moisture and begin to caramelize. Add the asparagus and stir an other 4 minutes. Add salt and pepper to taste.
Preheat your oven to 250°C (480°F) and heat the pizza stone. On a lightly floured surface, stretch the dough into a thin oval or round shape.
Scatter the crumbled goat cheese and pesto over the base. Arrange the sautéed morels, blanched asparagus, and artichoke hearts evenly. Finish with shaved Parmesan and a few grinds of black pepper.
Carefully slide the pizza onto the pizza stone or baking sheet. Bake for 12–15 minutes, until the crust is golden and the edges are lightly charred.
Remove from the oven and immediately drizzle of olive oil. Slice and serve right away.
Tips & Variations
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Dried morels: Rehydrate in warm water for 20 minutes. Reserve the soaking liquid — strain it and use it in place of white wine for extra depth.
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No pizza stone? A preheated cast iron pan works beautifully for a crispy bottom crust.
About Morel Mushrooms
Morels (Morchella spp.) are among the most celebrated wild mushrooms in the world, prized for their honeycomb cap and intensely nutty, earthy flavour. They appear briefly each spring and pair exceptionally well with cream, butter, asparagus, and fresh herbs. Always cook morels thoroughly before eating — they should never be consumed raw.
