I don’t like making Neopolitan pizza at home because I find that it leaves me perpetually disappointed. In order to get the crust I’m after, you need an oven that goes at least to 700 degrees if not more. Thus, I like to make my pizzas at home Sicilian-style. If you feel intimidated to bake, but are up to the challenge I recommend buying a copy of Ken Forkish’s Flour, Water, Salt, Yeast and following his instructions for making focaccia. Otherwise, you can pick up some pizza dough from your local grocery store.
Method
- Preheat over to 500 ˚F.
- Clean mushrooms using a toothbrush and remove the tip of the stems, checking for mold. Do not wash with water.
- Dry sauté mushrooms in a large skillet until they sound like “sneakers on a basketball court”. (You’ll know it when you hear it). When complete, remove from the skillet and set aside.
- In the same skillet add butter and onion. Cook ~10 minutes until onions become translucent then add the chanterelles back into the skillet and cook for another ~5 minutes.
- Add ~1 cup of wine to the chanterelle and onion mixture. Cook until approximately half of the wine has evaporated.
- Add the heavy cream and cook ~10 minutes then set aside.
- Oil a sheet tray with olive oil and stretch the dough to cover the surface of the tray, creating a lip around the edges for the crust.
- Top the dough with spinach, mushrooms, and fontina and bake for ~15 minutes on 500 ˚F.
- Slice, then serve.
Chanterelle Pizza
By: Daniel Lucas
I don’t like making Neopolitan pizza at home because I find that it leaves me perpetually disappointed. In order to get the crust I’m after, you need an oven that goes at least to 700 degrees if not more. Thus, I like to make my pizzas at home Sicilian-style. If you feel intimidated to bake, but are up to the challenge I recommend buying a copy of Ken Forkish’s Flour, Water, Salt, Yeast and following his instructions for making focaccia. Otherwise, you can pick up some pizza dough from your local grocery store.
Method
- Preheat over to 500 ˚F.
- Clean mushrooms using a toothbrush and remove the tip of the stems, checking for mold. Do not wash with water.
- Dry sauté mushrooms in a large skillet until they sound like “sneakers on a basketball court”. (You’ll know it when you hear it). When complete, remove from the skillet and set aside.
- In the same skillet add butter and onion. Cook ~10 minutes until onions become translucent then add the chanterelles back into the skillet and cook for another ~5 minutes.
- Add ~1 cup of wine to the chanterelle and onion mixture. Cook until approximately half of the wine has evaporated.
- Add the heavy cream and cook ~10 minutes then set aside.
- Oil a sheet tray with olive oil and stretch the dough to cover the surface of the tray, creating a lip around the edges for the crust.
- Top the dough with spinach, mushrooms, and fontina and bake for ~15 minutes on 500 ˚F.
- Slice, then serve.