and then grab yourself a bite of this Chanterelle and Potato Pizza with Thyme. The PNW forests are full of chanterelles this time of the year and we’re all about rustic living and foraging the earth’s bounty. Crispy Naan flatbread, creamy alfredo sauce, Seattle’s own Beecher’s cheese, garlic thyme chanterelles topped with a spicy arugula salad.
Chanterelle and Potato Pizza with Thyme
Servings 4
Ingredients
Chanterelles:
- 2 cup chanterelles sliced
- 2 tbsp butter
- 1 clove garlic minced
Potatoes:
- 4 red/white baby potatoes sliced in rounds
- 1 tbsp olive oil
- S & P to taste
Alfredo Sauce:
- makes extra, save remaining in jar in fridge for later use
- ½ cup butter
- ⅓ cup flour
- 2 cup cream
- 1 tsp garlic powder
- 2 cup parmesan grated
- 1 cup mozzarella cheese shredded
- 1 cup aged white cheddar I love Beecher’s, shredded
4 Naan flatbreads
1 sprig thyme, leaves removed
Arugula Topping:
- 2 cups arugula
Dressing:
- 1 tbsp shallot
- 1 tsp agave
- 1 tsp dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp parmesan grated
- 1 tbsp olive oil
- ½ tsp pepper
Instructions
- Preheat oven to 350 degrees.
- Make alfredo sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and continue stirring until combined and creamy. Add cream and stir as it thickens. Slowly stir in garlic powder and parmesan cheese. Reduce heat to lowest setting.
- Make potatoes: Heat olive oil in a small saute pan over medium high heat. Add potato slices and cook until lightly browned and cooked through the middle when pierced with fork.
- Assemble pizzas: Place about 1-2 tbsp of alfredo on each Naan flatbread. Place a single layer of potato over alfredo. Sprinkle ¼ cup of each cheese over potatoes. Layer ¼ of the chanterelles on top of cheese. Sprinkle thyme leaves over chanterelles. Bake on lowest rack in oven to get a nice crispy crust until cheese is melted.In a medium bowl, quickly toss together arugula and dressing. Remove pizza from oven and top with about ½ cup of the salad. Enjoy!
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