In this recipe from Closer to the Ground author Dylan Tomine, the mild ingredients bring out the subtle flavor of chanterelle mushrooms, and the smoked salmon provides savory highlights.

Ingredients

• 2 (3 oz.) cans Patagonia Provisions Smoked Wild Pink Salmon, drained and broken into small pieces
• 1 lb. pizza dough
• Flour for rolling dough
• 1 ½ cups mozzarella cheese, grated
• 1 red onion, sliced very thin into rings
• ½ lb. chanterelles, sliced very thin lengthwise
• 3 tbsp. butter
• ½ tsp. garlic, minced
• ¼ cup Parmesan, grated

Putting It All Together

1. Preheat oven and a ceramic pizza stone to 500°F.
2. Roll, stretch and toss the dough into a thin, round shape, using plenty of flour to keep it from sticking.
3. Place the dough on a sheet of parchment paper on top of a large cutting board.
4. Melt butter in a medium frying pan. Add garlic, then add chanterelles and sauté over medium-high heat until mushrooms are almost cooked through.
5. Remove from heat.
6. Spread mozzarella, then chanterelles, then small pieces of Salmon, evenly on the dough. Top with a few thin rings of onion.
7. Sprinkle with Parmesan.
8. Place in oven on hot pizza stone and bake until golden brown and bubbling, approx. 12-15 minutes.