Chanterelles. Swiss Chard. Shallot. Bacon Marmalade.
What on earth would possess someone to put these items on a pizza pie? I guess just because I could. Besides, if these ingredients would taste good on a little crostini, why not a nice crisp round of pizza dough?
I used dried chanterelles. I had a little packet that Marx Foods sent me that I hadn’t used yet, and they were just sitting there, looking lonely. I gave them a nice soak in boiling water and they were good to go. You can obviously use fresh chanterelles, if they’re available, or really any kind of mushroom will do–even button mushrooms.
Because I was making 7 different kinds of pizzas on the day I made this, I absent-mindedly forgot to take a photo of preparing the toppings. You’ll just have to buck up and follow directions.
I sauteed some shallot slivers in olive oil with some regular crimini mushrooms and the chanterelle pieces over low heat with a glug of red wine until they were all tender and delicious. Then I added some chard and sauteed that briefly until tender.
To assemble the pizza, put just a thin layer of that tomato sauce from Monday. A few slices of thinly sliced mozzarella, then spread on the bacon marmalade. Add the vegetable toppings and slide onto the hot pizza stone.
10-12 minutes later and you’ve got this browned beauty!
And a word about bacon marmalade. To. Die. For. Seriously. Slightly sweet from the caramelized onions, salty from the bacon and that deeply satisfying savory-or umami-flavor. It really is a jar of bacon, onion, garlic and other goodies that are cooked down until they become a sweet and savory jammy concoction. I got mine from my pal Jason–he of Testa Duro Salumi. If you are so inclined, sign up on his Facebook page and you could get the chance to get your own.
If you do not reside in my fair city, there are other resources for this condiment. Try one of these:
Or, you can try your hand at making it yourself. Here’s a smattering of recipes:
This is one combination of flavors that can’t be beat. Whether you put it on little slices of baguette or on pizza dough, it’s a winner.