Chanterelles are still in full swing in Newfoundland.
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.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.