Chanterelle Pizza

By: Daniel Lucas

Dish: Other
Season: Fall
Source: John Lucas
Servings: 6-10
Need help? Read the guide

Ingredients

  • pizza dough
  • spinach
  • fontina
  • chanterelle mushrooms, foraged
  • 1 onion, sliced thin
  • ~1 cup white wine
  • 1/4 cup heavy cream
  • salt
  • pepper

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

  1. Preheat over to 500 ˚F.
  2. Clean mushrooms using a toothbrush and remove the tip of the stems, checking for mold. Do not wash with water.
  3. 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.
  4. 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.
  5. Add ~1 cup of wine to the chanterelle and onion mixture. Cook until approximately half of the wine has evaporated.
  6. Add the heavy cream and cook ~10 minutes then set aside.
  7. 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.
  8. Top the dough with spinach, mushrooms, and fontina and bake for ~15 minutes on 500 ˚F.
  9. 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

  1. Preheat over to 500 ˚F.
  2. Clean mushrooms using a toothbrush and remove the tip of the stems, checking for mold. Do not wash with water.
  3. 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.
  4. 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.
  5. Add ~1 cup of wine to the chanterelle and onion mixture. Cook until approximately half of the wine has evaporated.
  6. Add the heavy cream and cook ~10 minutes then set aside.
  7. 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.
  8. Top the dough with spinach, mushrooms, and fontina and bake for ~15 minutes on 500 ˚F.
  9. Slice, then serve.

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