This recipe was provided by Raven Madison
Raven’s take on a BBQ “Chicken” Pizza is loaded with freshly foraged and homemade ingredients from Cordova.
If you’ve never tried making pizza over the fire I highly recommend it. Good pizza requires a lot of heat and you can easily achieve that with a pile of hardwood coals. The smokey flavor and the just perfectly charred crust will have you turning off your oven and stoking up the fire.
2 cups flour
1/4 cup sourdough starter
2 1/4 teaspoon yeast (or one packet)
1 teaspoon salt
1 teaspoon organic sugar
1 teaspoon garlic powder
2 tablespoons oil
3/4 cup hot water
Mix flour, salt, sugar, and garlic together in a mixer on low. In a separate container mix hot water and yeast. Once the yeast is dissolved mix in the sourdough starter. Mix flour mixture and sourdough starter together and oil. Knead for 5 minutes. Let rest for 24 hours in a well-oiled bowl on the counter.
Split dough in half, roll into balls and let rest for 10 minutes.
Form the dough balls into rough 12-inch circles. Grill on a grill grate or cast iron pan over coals for 5 minutes, watching closely so as not to burn.
Using tongs, flip the dough over the top with sauce, chicken of the woods mushrooms, cheese and any other toppings you desire. Continue to cook the pizza until the dough is completely cooked through and the cheese is melted, about 10 minutes more.
Homemade BBQ sauce:
2 cups ketchup
1/2 apple cider vinegar
1/4 brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Cholula hot sauce
A hearty pinch of each: paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper
In a medium saucepan combine the ketchup, vinegar, sugar, honey, worcestershire sauce, lemon, hot sauce and spices. Bring to a simmer and cook for 10 minutes or until slightly thickened. Taste and adjust seasoning as needed.
Chicken of the Woods
2 cups sliced Chicken of the Woods mushroom
1 cup white wine
1 stick/ 1/2 cup unsalted butter
Add the mushrooms, wine, and a pinch of salt to a large skillet set over the coals or on a grill grate set over flames. Bring to a simmer then continue to cook until all the wine has dissolved. Add the butter and cook until the mushrooms have soaked up the liquid. Taste and add more salt as needed.
Homegrown mixed sprouts
These salmon recipes from Nelly and Michael are beautifully simple yet stunningly spectactual. The simple ingredients allow the salmon to shine, as this beautiful wild ingredient should.
Having not grown up a lover of fish I was intimidated by all the fish cookery I did in Alaska. But Nelly’s easy spirit and confident grace was just the lesson I needed. No matter how much I charred the skin she cheered me on and honestly, it was always delicious. When the ingredients are as pure and delicious as what we found in Cordova, the hard part has already been done.