In a previous post, I mentioned that we bought Chanterelle mushrooms at Industrial Eats in the Santa Ynez Valley. And we remembered how great the pizza was when we made when the September Issue of Bon Appetit came out.
So, we printed the recipe from Bon Appetit, and went to the market. Keep in mind the recipe is for two pizzas. I already had radicchio ( a staple in our home). Pancetta now comes from Italy's Criterio Company cubed and ready to use, in 4 ounce packages. You only need two ounces for one, and we freeze the rest.
You can buy pizza dough from several vendors. I like Trader Joe's version, and I bring it to room temperature for two hours. I use the convection setting in my oven at 500 degrees, and it cooks the pizza in 6 minutes.
By the way, when in season, even Cosco carries Chanterelle mushrooms which come from Canada. Ours come from the ranches in the valley thanks to the rain.
You could substitute Shitaki mushrooms, and the combo of ingredients would be as good. Bon Appetit!
PS. A glass or two of Pinot Grigio would be perfect, or Chianti if you prefer Red. Cheers!