Pickled Chanterelles on Gruyère Pizza (Recipe)

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Mushrooms help protect the body from damage-causing free radicals and are a great source of B vitamins (B2, B3, folate, and B5), phosphorus, vitamin D, selenium, copper, and potassium. Why not try adding them to your pizza?

Makes 2 pizzas

Make the dough for this pizza the day before. If you don’t have a stand mixer with a dough hook, you can knead the dough by hand.

Ingredients

For the Dough

• 2 cups white flour
• 1 teaspoon yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon olive oil, plus extra to keep from drying

To Assemble

• 1 cup grated Gruyère cheese
• 1 cup pickled mushrooms (see below), drained and chopped
• 2 tablespoons chopped, flat-leafed parsley

Directions

For the dough: Place all the dry ingredients in the bowl of a stand mixer and combine with a fork. Add the remaining ingredients and attach the dough hook. Mix the dough at a medium-low speed for 20 minutes. Remove the dough, pat into a ball, and moisten the ball of dough with a bit of olive oil to keep it from drying. Place in a bowl and cover with plastic. Refrigerate overnight or for up to 24 hours.

To assemble: Adjust the oven rack to the lowest setting. Heat the oven to 500 F.

Remove the dough and allow to come to room temperature. It will rise some and feel quite elastic. Split the dough into two balls and roll the dough out with a rolling pin. Place the dough on a pizza stone or cookie tray. Brush the surface of the dough with the rest of the olive oil.

Place in the oven and cook for about 5 minutes until the dough looks chalky. Remove and sprinkle half the Gruyère, mushrooms, and parsley over the pizza. Return the pizza to the oven and cook for about 5 minutes more, until the edges of the pizza are brown and the cheese is thoroughly melted.

Repeat for the other half of the dough and toppings. Serve immediately.

Pickled Mushrooms

This is a super easy way to quickly preserve and flavor your wild mushrooms. Make sure you choose your favorite salad dressing since that will impart all the flavor. Olga likes to use a vinegar-based ginger dressing. Use:

• Fresh wild mushrooms, any kind.
• Your favorite vinegar-based salad dressing.

Parboil mushrooms for 1 minute, drain, and set aside. You can pickle as many mushrooms as you like; you will just need enough salad dressing to fully cover the mushrooms in each jar (make sure you use a vinegar-based dressing). Once cooled, stuff them into a sterile glass jar and pour the salad dressing over them. Let sit in the fridge for about a week. Enjoy.

Make sure you keep them in the fridge between consumption.

This recipe has been adapted from “Wild Mushrooms: A Cookbook and Foraging Guide” by Kristen and Trent Blizzard. To buy this book, click here.