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Patagonia Provisions

Easy Wild Salmon-Chanterelle Pizza

The mild ingredients bring the subtle flavor of chanterelles to the forefront of this pizza, and the smoked salmon provides savory highlights in a recipe from Closer to the Ground author Dylan Tomine.


WILD SOCKEYE SALMON WITH LEMON PEPPER

INGREDIENTS FOR ONE LARGE PIZZA

  • 1 pound pizza dough
  • Flour for rolling dough
  • 1 1/2 cups grated mozzarella cheese
  • ¼ cup grated parmesan
  • 1 red onion
  • ½ pound chanterelles
  • 1 six-ounce package Patagonia Provisions Wild Sockeye Salmon
  • 3 tbsp butter
  • ½ tsp minced garlic

PUTTING IT ALL TOGETHER

  • Pre-heat oven and a ceramic pizza stone to 500 degrees.
  • Roll, stretch and toss the dough into a thin, round shape, using plenty of flour to keep it from sticking.
  • Place the dough on a sheet of parchment paper on top of a large cutting board.
  • Grate mozzarella and parmesan, reserve.
  • Slice red onion crosswise to create very thin rings.
  • Tear or slice chanterelles lengthwise into thin pieces.
  • In a medium frying pan, melt butter and add garlic, then quickly sauté chanterelles in the pan over medium-high heat until almost cooked through.
  • Remove from heat.
  • Spread mozzarella, then the sautéed chanterelles, and small pieces of the smoked salmon, evenly on the dough. Place a few thin rings of red onion sparingly on top.
  • Sprinkle with parmesan.
  • Place in oven on hot pizza stone and bake until golden brown and bubbling, about 12 to 15 minutes.