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Pizza Bianca with Chanterelles & Taleggio | Crispy
(0)
30 min
Quick
Gurkerl Küche
Knusprige italienische Pizza Bianca mit aromatischen frischen Eierschwammerln, cremiger Ricotta-Basis, feinem Mozzarella und würzigem Parmesan. Verfeinert mit roten Zwiebeln und frischem Thymian – der perfekte spätsommerliche Genuss frisch aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven, along with the baking tray or pizza stone, to 220 °C top/bottom heat. Thoroughly dry-clean the fresh chanterelles (do not wash with water) and halve or quarter larger specimens. Peel the red onion and cut into thin rings. Peel the garlic cloves and finely chop them.
Heat 1 tbsp olive oil in a pan. Sear the chanterelles together with the garlic and half of the picked thyme leaves for 3–4 minutes until any released liquid has evaporated. Season with a pinch of salt and pepper and remove from the heat.
Topping & Baking
Unroll the ready-made pizza dough onto baking paper. Spread the ricotta evenly over the dough, leaving a small border free. Drain the mozzarella well, tear into pieces, and distribute over the ricotta base.
Chef's tip
Tip for an extra crispy base: Thoroughly preheat the oven for at least 20 minutes and place the tray on the lowest rack.
Never wash chanterelles under running water, as they will soak up water. A soft mushroom brush or a clean kitchen towel is completely sufficient.
15 min
Quick
