One of the things I love most about traveling is discovering which ingredients are cherished around the world. Here in Berlin, Pfifferlinge (or chanterelles) seem to pop up on every menu when they’re in season. Since we just arrived, and they’re starting to show up in stores, I couldn’t resist turning them into the first pizza that I’ve baked here!
This was a tricky one, because I wanted a bold and interesting pizza that still let the flavor of the chanterelles shine through rather than overpowering them. The key to making it work is moderation! That’s why, even though I love garlic and tend to add way too much, there’s only a little bit in the arugula drizzle.
Cooking the green onions with the chanterelles lets the flavors merge gently, rather than overpowering the pizza with raw green onions at the end. The brie adds an extra nutty note that brings out the umami of the mushrooms without overpowering them. Finally, a touch of lemon adds just a hint of brightness.
You can expect to see more chanterelle pizzas and recipes coming up in the next couple months. After all, they’re one of my favorite ingredients—just take a look at the site’s logo and favicon!
Chanterelle, Green Onion, Brie, Arugula, and Lemon PizzaPrint Pin Rate
- 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
- 2 green onions
- 1 cup cleaned and trimmed chanterelles
- 1 tablespoon butter (preferably unsalted)
- salt and pepper to taste
- 3 large handfuls of arugula
- 1 garlic clove
- ½ cup extra virgin olive oil (plus possibly more)
- 4 ounces mozzarella, cut into cubes
- 1 ½ ounces mild brie, cut into small cubes
- 1 lemon
Prepare the oven and cook the mushrooms and green onions:
- Preheat the oven to 550 degrees Fahrenheit with your pizza stone inside.
- Thinly slice the 2 green onions, discarding the upper green leafy part.
- Melt 1 tablespoon of butter over medium heat in a wide pan. Add the green onions, 1 cup of cleaned and trimmed chanterelles, a generous pinch of salt (if you used salted butter, omit the extra salt), and a few cracks of fresh pepper.
- Cook over high heat, stirring frequently, until tender. This should take about 2 minutes. (If you’re multiplying this recipe to make more pizzas, it will take a bit longer.)
Make the arugula drizzle:
- In a blender, blend almost all of the 3 large handfuls of arugula (saving just a few leaves for garnish) with the 1 garlic clove, 1/2 cup olive oil, and 1/2 teaspoon salt to make a drizzleable mixture.
- If necessary to achieve the right consistency, add more olive oil.
- Note: this makes much more arugula drizzle than you’ll need for this recipe, but it’s very difficult to make in smaller quantities. Save it for another use!
Assemble and bake your pizza:
- Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
- Sprinkle the 3 ounces of mozzarella cubes evenly over the dough, then repeat with the 1 1/2 ounces brie.
- Transfer the pizza to your preheated pizza stone and bake until the crust is golden-brown and the cheese is melted and bubbly, turning once about halfway through.
- When the pizza is done, top with some arugula drizzle. Zest a little bit of lemon zest onto it, and enjoy!