Chanterelle, Asparagus & Arina Goat Cheese Pizza
Honestly, this post is basically pizza porn.
I was gifted with some fab hand-picked chanterelles, so I sliced and dry fried them to release their juices (they were mighty wet on harvesting), then added a drizzle of EVOO and plenty of salt.
The crust was an organic cornmeal crust from Vicolo. A little shredded mozzarella and crumbled goat cheese created the perfect creamy topping to the crumbly cornmeal crust (like a savory cheesecake). The sauteed Chanterelles and pencil-thin asparagus (lightly tossed in oil) gave texture to the creamy layer, then rich and wonderful Arina Goat Cheese created the finishing flourish.
Hmmm...now that's good.
posted by Catherine at 7:16 PM
10 Comments:
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I'm telling you.. you should write a pizza book.
what could I use in place of the mushrooms for texture? I am so allergic and many recipes use them. Could I get the same texture with seitan that is flavored up a bit? I love this blog. I have it linked on my Eyeball blog as my favorite.
jan - thinly sliced smoked extra firm tofu would be my choice? or a tempeh bacon although I think it would be too salty here. Thanks for your kind words.
Melody - thanks, I'm thinking about it!
Wonderful! Simply wonderful pizza! Now if only my neighborhood pizza would offer something like this!
This pizza looks wonderful!!!! Gloria
madhulika and gloria - thank you! And easy to make too!
That really is foodgasmic. I'm a huge mushroom fan, and I love to try different types, but the prices always make me cringe. Chanterelles are on the list, nevertheless :-)
Dear friend,
I am the editor of a free magazine, called TRAFFIC. In every issue we have different recipes and since I really like your blog, I would like to ask you if we can publish some of your "creation", along with your website of course.
If you agree, please get back to me at monalimona@abv.bg and we can talk more about the best way to work together.
Thank you and good luck!
Denitsa
Wow.... got so tempting pizza at Little Caesars....
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