Chanterelle pizza

Ingredients for 4 servings:

• 15 g yeast, fresh (Germ)
• 270 g flour, non-stick
• 30 ml olive oil
• 250 g chanterelles (chanterelles)
• 1 m.-large onion(s) or shallot
• 1 cup crème fraîche
• 1 cup sour cream
• 1 pinch of nutmeg
• salt and pepper
• 1 tbsp rapeseed oil
• 20 g butter
• 150g Gorgonzola
• 150 g cheese (Gruyère)
• 60 g walnuts
• Flour for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Chanterelle pizza with walnuts

For the dough, crumble the yeast into a bowl, add 150 ml of warm water and mix. Add the flour, olive oil and a pinch of salt and knead into a dough. Cover with cling film and let rise in a warm place for 30 minutes. Preheat the oven to 220°C top/bottom heat (200°C fan/convection oven). Place a sheet of baking paper on the work surface. Sprinkle the dough with flour and press it out onto the baking paper with the palms of your hands into an oval shape (35 x 25 cm). Transfer the baking paper and dough to a baking tray. Clean the mushrooms with a pastry brush and remove the stem ends. Peel and finely chop the shallot. In a bowl, mix the crème fraîche and sour cream with nutmeg, salt and pepper. Spread the cream over the dough, leaving about 1 1/2 cm free from the edges. Heat a frying pan over medium heat. Heat the rapeseed oil and butter and fry the mushrooms for about 1 minute. Add the shallots, fry for another minute, and season with salt and pepper. Spread the mushrooms on the dough. Cut the Gorgonzola into 1 cm cubes and spread them on the dough. Coarsely grate the Gruyère and sprinkle over the top, then scatter the walnuts on top. Bake the pizza on the middle rack for about 18 minutes. You could also garnish the pizza with fresh grapes.