• Posted by Eric Tucker on May 26th, 2008, 3:03 PM

    This one is a no-brainer. I’m not going to give you a specific recipe, just some suggestions. Make your favorite pizza crust recipe. If you don’t have a favorite I suggest getting your self a copy of Peter Reinhart’s book American Pie. Stick to a white pizza, without tomato sauce, which is too acidic to pair with chanterelles. Invest in a pizza stone and peel, or just use an inverted sheet pan. Fire up your oven to as close to the center of the sun it will get (500-550 degrees for most home ovens). Line up your mise en place (all the stuff you want on your pizzas) within arm’s reach, and go to town.

    Topping suggestions:

    Slices or cubes of sautéed chanterelles

    Lightly toasted pine nuts or hazelnuts

    Chopped sun dried tomatoes,

    Chopped oil-cured black olives

    Lightly caramelized onions or leeks,

    Spring garlic

    Shaved asparagus

    Sliced cooked baby artichokes

    Fresh herbs (sage, oregano, thyme)

    Chile flakes for zip

    Cheese (the standard mozzarella and parm; nutty fresh goat cheese; buttery and mushroomy fontina or teleggio; creamy and delicate robiola; or a stronger but fungi friendly manchego)

    Grate or crumble your cheese and place it on the crust and scatter your toppings (with restraint, please) over it. Drizzle with some good olive oil and you are good to go.

    Eric Tucker is the founding and current chef and co-owner of Millennium, one of the nation’s premier fine dining vegan restaurants. Eric is the principal author of The Millennium Cookbook and The Artful Vegan. A graduate of The Natural Gourmet Cookery School in New York, his culinary passion has been to elevate vegetable-based cuisine to the sublime. He is a resident of Oakland, where he is opening an organic wine bar soon.

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