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.