Chanterelles - a pizza topping

Chanterelles are still in full swing in Newfoundland. 

For the past two weeks I’ve tested out several different ways to prepare chanterelles on a pizza. Some were better than others. What I wanted most was to let the natural flavours of the chanterelles shine through, but this proved to be a challenge. The chanterelle offers a delicate flavour - easily bullied by other toppings - and it withers under the extreme heat required to cook a pizza. What I needed most was a way to bring out the flavour, and eventually I found it: the lemon. Dry-sautéed and soaked in lemon, the chanterelle carried a brilliant flavour that enhanced the natural nutty and apricot flavours of this lovely wild mushroom.

For an awesome recipe check this out.

After several variations on toppings I was finally inspired by an old classic: the Margherita. The flavours would complement the lemon well and would be delicate enough to let the chanterelle be the star of the show. Of course, I couldn't resist putting prosciutto all over the pizza, so for the Margherita purists or vegetarians, just omit the prosciutto - but give the chanterelles and tomatoes and extra sprinkle of sea salt to help pop the flavours. ​See the full recipe here.