Chanterelle Radicchio Pizza Recipes

WALLA WALLA SWEET ONION & CHANTERELLE PIZZA

Steps:

• Dough-in your food processor add yeast, sugar and warm water.
• Let stand for 10 minutes.
• Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• Pulse 5 or 6 times until well incorporated.
• Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• Turn dough out onto counter-knead about 10 times to form into a ball.
• Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• While the dough is rising preheat oven to 450 degrees. You want it HOT.
• In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• Flour your counter well.
• At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• Tuck under any dough that's hanging over the rim of your pan.
• Evenly spread your roasted garlic and olive oil blend over top of your dough.
• Evenly spread your onion-mushroom mixture over the garlic spread.
• Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• Remove from oven-let stand for 5 minutes, cut and serve.

CHANTERELLE RISOTTO

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

CHANTERELLE, RADICCHIO PIZZA

Steps:

• Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl. Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme. Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7jHWXl

RADICCHIO PIZZA WITH GREMOLATA

Steps:

• Remove dough from refrigerator 90 minutes before baking. An hour before baking, heat oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.
• Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.
• On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.
• Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio - it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred. Meanwhile, prepare next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.

CHANTERELLE, RADICCHIO, AND PANCETTA PIZZAS

Steps:

• Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
• Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
• Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
• Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
• *Fresh pizza dough can be found at Italian markets and some specialty foods stores.
• **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.