Pizza with Goat Cheese, Chanterelle Mushrooms and Egg
Even though I am at the Salone del Gusto in Torino, I am posting this recipe that I made the night before I left for dinner:
The Chanterelles are fully in season in the Northwest and after picking up a big bag of them the other day, we had this for dinner and it was a beautiful fall dinner. My husband got his favorite thing (pizza) and I got one of mine (goat cheese) and somehow, the kids both loved it (unexpected). It was great!
We ate it with leftover pumpkin, white bean and lentil soup and a delicious green salad with roasted pumpkin and red onions (post this later). Try it with your family this weekend for a relaxing and delicious meal taking advantage of all the gorgeous ingredients in right now.
Also, a note on the pizza dough. I make my own dough often- but this was not one of those times. If it is not one of those times for you either- tons of places sell premade dough. Trader Joes has tons of it and I got mine in the freezer section at the local grocery store.
1 purchased pizza dough
2 Tbs olive oil
3-4 cups Chanterelle mushrooms, cleaned and sliced in half if large
2 Tbs butter
2 shallots, thinly sliced
8 oz goat cheese, (I used truffled goat cheese)
1 large organic egg
Truffle oil for drizzling (optional)
Preheat the oven to 400 degrees.
Roll the dough out on a floured surface until it is a thin and even round.
Place on a pizza stone or sheet pan covered in a silpat. Brush with 2 TB of olive oil.
Par-bake the pizza dough about 10-12 minutes or until it is golden and bubbly.
Meanwhile, add the butter to a pan and melt.
Add the shallots to the pan and sweat until translucent.
Add the mushrooms and cook until tender, about 10 minutes over medium heat. Season to taste and set aside.
When you have removed the pizza crust from the oven, crumble the goat cheese over the crust.
Add the shallots and Chanterelles to the goat cheese. Bake the pizza about 5 minutes or until the ingredients are very hot.
Remove the pizza from the oven and increase the heat on the oven to 450 degrees.
Carefully crack the egg into the middle of the pizza and put the pizza back in. Let the pizza cook until the white is just set, but the yolk is still yellow, about 3 minutes.
Remove the pizza from the oven and sprinkle with a little kosher salt and drizzle with truffle oil if desired.
Slice and serve hot!
Leave a Comment
Yum! I L-O-V-E mushrooms! Thanks for sharing!
Your Pizza looks delicious, do you have any thin crust Pizza dough recipes that you would like to suggest!
Thanks for the suggestion- I will get on it for a summer thin crust pizza 🙂