Chanterelle Pizza w. Tomato and Proscuitto |
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I've tested many ways of topping a pizza with chanterelles. Some, admittedly, were a disaster; others turned out magnificently. I found dry-sautéing the chanterelles and soaking in lemon and herbs an excellent way of getting the most of these wonderful wild mushrooms. After being roasted in the oven, chanterelles reduce in size dramatically and can easily shirk away from other flavours. The lemon really helped put an exclamation mark on the chanterelles as a pizza topping.
For the pizza dough, I like to leave it to the pros. You can use online recipes (like Jamie Oliver’s quick dough or Roberta’s dough - widely considered the best ever) but when I get the impulse to make a pizza I typically like to focus on the toppings. Indeed, the dough in itself is a crucial element of a pizza and is worthy of its own special attention! (Perhaps another time.) I like to get my dough at Tilt House Bakery in Portugal Cove, since their’s is based on an incredibly springy touton dough which works incredibly as a pizza dough. Serves 2 as a meal, 4 for a lighter lunch
Pizza Dough
1 bag Tilt House Bakery touton dough (or pizza dough of your choice) Toppings
3 large handfuls of chanterelles, chopped vertically along stem 5 slices (about 20g) prosciutto 1 fresh tomato, sliced thinly and seasoned with salt and pepper 4 tbsp tomato sauce 10 fresh basil leaves Fresh mozzarella, torn into bite sized chunks 3 fresh sprigs Italian parsely, cut roughly Lemon Tomato sauce
5 cloves garlic, peeled and crushed with back of knife Small bunch of basil, stems and leaves chopped roughly Small bunch parsley, stems and leaves chopped roughly Can plum tomatoes 5 tbsp Olive oil Salt and pepper to season |
For the sauce, it’s best to prepare this ahead of time. It’ll keep well in the refrigerator for several days. To start, get a sauté pan on medium heat and add the olive oil. Add the crushed garlic chunks, some pepper and ½ tsp salt and fry until fragrant (but not caramelized), about a minute. Next add the plum tomatoes. Break them up with the back of a spoon as they heat up and gain a consistently with the oil and garlic. Next add the basil and parsley. Stir and then let the mixture blip away for a while on a low heat, cover and let simmer for 10 minutes. Season to taste. Turn off the heat and let it sit for up to an hour. Over a bowl, pour the pan’s contents into a colander or sieve - the drained juices caught in the bowl will be your sauce. You can discard the chunks of leftover garlic, herbs, and stubborn chunks of tomato, or keep for later (they are delicious on crostini!) Refrigerate or freeze until you want to use the sauce.
For the pizza, place a pizza stone on the middle rack (you can omit the pizza stone if you don't have one) and heat the oven to 500F.
Prepare the chanterelles. Place a sauté pan on medium heat and dry-sauté the chanterelles for 3 minutes or until the juices have mostly escaped and evaporated. Remove from the heat and place into bowl with the juice of ½ lemon, a pinch of salt and pepper and the parsley.
On a well-floured surface work the dough into a 15-inch round. Position the dough onto a large piece of aluminum foil and brush the sides lightly with olive oil. Use a spoon to dollop the tomato sauce onto the dough and distribute evenly, leaving an inch uncovered around the edge for the crust. Next, arrange the mozzarella chunks evenly around the pizza, followed by the tomato slices and prosciutto. Lastly, distribute the lemon-infused chanterelles all over the pizza. It might appear like a lot, but the chanterelles will shrink considerably in the oven.
Using an oven peel (or, if you don’t have one, a large piece of cardboard works well), place the pizza into the oven. Cook for 12 minutes. Remove with the peel and place onto a cutting board. Add the basil leaves on top. Carefully remove the foil, cut the pizza into slices and devour. A strong wine like Tempranillo goes exceptionally well.
For the pizza, place a pizza stone on the middle rack (you can omit the pizza stone if you don't have one) and heat the oven to 500F.
Prepare the chanterelles. Place a sauté pan on medium heat and dry-sauté the chanterelles for 3 minutes or until the juices have mostly escaped and evaporated. Remove from the heat and place into bowl with the juice of ½ lemon, a pinch of salt and pepper and the parsley.
On a well-floured surface work the dough into a 15-inch round. Position the dough onto a large piece of aluminum foil and brush the sides lightly with olive oil. Use a spoon to dollop the tomato sauce onto the dough and distribute evenly, leaving an inch uncovered around the edge for the crust. Next, arrange the mozzarella chunks evenly around the pizza, followed by the tomato slices and prosciutto. Lastly, distribute the lemon-infused chanterelles all over the pizza. It might appear like a lot, but the chanterelles will shrink considerably in the oven.
Using an oven peel (or, if you don’t have one, a large piece of cardboard works well), place the pizza into the oven. Cook for 12 minutes. Remove with the peel and place onto a cutting board. Add the basil leaves on top. Carefully remove the foil, cut the pizza into slices and devour. A strong wine like Tempranillo goes exceptionally well.
