Chanterelle Radicchio Pizza Recipes

TALEGGIO AND GOLDEN CHANTERELLE PIZZA

Steps:

• Prepare the golden chanterelle mushrooms first by gently brushing any dirt or sand from the tops and bases. Avoid soaking the mushrooms in water; if need be, use a damp kitchen or paper towel to clean. In a small sauté pan, over medium-high heat, melt butter and add the chanterelles. Season with salt and pepper and cook for 3-5 minutes or until the mushrooms begin to become tender. Remove from heat and toss in the fresh picked thyme leaves. Set aside for pizza assembly.
• Form your dough and evenly place the Taleggio cheese over the top. When melted, Taleggio is creamy and will spread. Add the chanterelles and season with fresh cracked black pepper.
• Place in your oven and bake. Toss arugula in a small bowl with extra virgin olive oil. Once the pizza is cooked, remove and finish with the drizzle of honey and arugula. Hope you enjoy.

WALLA WALLA SWEET ONION & CHANTERELLE PIZZA

Steps:

• Dough-in your food processor add yeast, sugar and warm water.
• Let stand for 10 minutes.
• Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• Pulse 5 or 6 times until well incorporated.
• Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• Turn dough out onto counter-knead about 10 times to form into a ball.
• Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• While the dough is rising preheat oven to 450 degrees. You want it HOT.
• In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• Flour your counter well.
• At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• Tuck under any dough that's hanging over the rim of your pan.
• Evenly spread your roasted garlic and olive oil blend over top of your dough.
• Evenly spread your onion-mushroom mixture over the garlic spread.
• Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• Remove from oven-let stand for 5 minutes, cut and serve.