Chanterelle & Garlic Scape Pizza
Roasted chanterelle mushrooms, garlic scape pesto, and local goat cheese for a simple and truly delicious pizza.
It's not usual to find certain members of my family lying face down under a tree in the early morning hours. It's not what you're thinking, you see, there's mushrooms in them there woods. Loads of chanterelle mushrooms to be found on the forest floor near my parents home, and the Dunhams like to forage. One of the benefits of my Dad's retirement has been his mushroom foraging 'hobby'. It's a little out of hand, but I'm not complaining. The big bag of golden chanterelles I brought home from my last visit combined with the armload of garlic scapes I raided from the garden made the best pizza I've tasted in a long while.
For the crust, I made this recipe for quick pizza dough.
Combine 1 cup all purpose flour with 1 teaspoon salt and one package Pizza Crust Yeast. Stir one tablespoon of Cosman and Whidden Honey into 2/3 cup of very warm water and add to the flour mixture. Stir until the mixture forms a soft ball, then add another 1/2 cup of flour and combine. Knead dough on floured surface until smooth, about 5 minutes. Divide into half, and flatten into two circles approximately 10 inches in diameter. Let dough rest for about 15-20 min under a tea towel while you prepare the toppings.
Garlic Scape Pesto
10 garlic scapes (about 10-12 inches long)
1/4 cup shelled pistachios
1/4 cup grated Parmagiano Reggiano
1/4 cup extra virgin olive oil
Chop scapes into 1/2 inch pieces and add to the bowl of your food processor along with the rest of the ingredients. Pulse, using the steel blade, until finely chopped. Add an additional glug of oil, if necessary, to achieve the desired consistency. That's it, store any leftovers in the fridge.
For two pizzas, you will need about 100 grams of Ran-Cher Acres chevre - rolled in 1 tablespoon of fresh thyme, 250 grams Chanterelle mushrooms, and 1/2 cup of garlic scape pesto. To prepare the mushrooms, just toss them in a couple of tablespoons of olive oil and few pink peppercorns, and roast in
a hot (450F) oven for a five or six minutes, until lightly browned.
To assemble; first spread each round of dough with about a 1/4 cup of pesto, scatter with roasted mushrooms, and then crumble the goat cheese on top. Bake in 450 F oven for 12-15 minutes, just until the crust is golden.