A delicious thin base pizza with wine fried garlic chanterelles, green pesto and parmesan. This recipe works with any mushrooms but it's hard to beat wine fried garlic chanterelles. That feeling of satisfaction after bringing your fungi from the Galloway forest, into the kitchen and then onto the table is hard to top.
Dough (Makes 6 12" bases)
800g strong white flour
5 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons sugar
350ml luke warm water
5 cloves of garlic
carton of passata
oregano and mixed herbs
1/2 tsp worcester sauce
1/2 tablespoon porcini powder
1/2 tsp marmite
Topping (all amounts add to taste)
To make the dough, mix flour, salt and semolina in a large bowl. Mix sugar, oil, water and yeast in a jug and leave for 10 mins. Make a well in the flour and gradually pour and mix in the water mixture. Vigorously knead the dough on a floured surface for at least 15 mins until the dough is moist, soft and stretchy. Cover in a warm area for a few hours to rise.
To make the sauce gently fry chopped onion with mixed herbs, oregano and a pinch of sugar until the onions are browned. Add chopped garlic and fry for 2 mins. Add the passata, wine, stock, marmite, Worcester sauce and porcini powder. Stir well, cover and simmer for half an hour.
Fry your chanterelles in a small amount of oil or butter - a lot of moisture will come out. Fry until the moisture evaporates and then add more oil / butter and fry until the mushrooms start to brown. Add a glug of white wine and chopped garlic and fry until the wine boils off.
Preheat your oven to its' highest temperature, ideally 200 - 300 degrees C.
Knock the dough back and roll out into flat pizza bases. Top with a ladle of sauce and spread evenly. Sprinkle cheddar, parmesan and mozzarella on top and then add the mushrooms, pesto and anything else you desire.
Bake until the dough is cooked and the topping is brown and crispy at the edges, 10 - 25 minutes depending on your oven. Remove, stand for 1-2 mins, cut and enjoy.