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Chanterelle, Prosciutto and Fontina Pizza




















2 tablespoons butter

1 lb chanterelles

1 ball of pizza dough, store bought or homemade (I use Roberta's Pizza Dough recipe from the NYTimes cooking)

2-3 tablespoons olive oil

2 cloves garlic, thinly sliced

3-5 slices prosciutto

5 sprigs lemon-thyme or thyme

5 oz fontina, shredded


Preheat the oven to bake at 500 F.


Gently clean the chanterelles with a pastry brush and then pull them apart into 3 or 4 pieces.

Heat a large cast iron or saute pan over medium high heat. Melt the butter in the pan and then add half of garlic and two of the thyme sprigs to the pan and cook, stirring often, for 1 minute Add the chanterelles and stir to combine. Cook, stirring often, until the moisture is released from the mushrooms and evaporates. Then let the mushrooms cook, stirring often, until they start to brown. Turn the heat off and remove the thyme stems.

Set aside while you prepare the dough.


Lightly grease a large sheet pan with olive oil.

Roll the dough out, or stretch it with your hands to an approximately 12-14" circle. Drizzle 2 tablespoons of the olive oil over the dough and spread it out with a pastry brush. Spread the remaining silvers of garlic and strip the remaining thyme leaves off the stem and sprinkle over the top of the dough. Next spread half the cheese on top of the garlic and thyme. Pull the prosciutto apart into rough pieces and spread it all over the top of the pizza. Spread the mushrooms over the top of everything and finish with the remaining cheese.

Move the pan to the oven and bake for 10-15 minutes or until golden brown and bubbling.

Slide the pizza on to a cooling rack and allow to cool for five minutes before slicing and serving.



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