Swedish meals author and artwork director Martin Nordin’s newest cookbook is devoted to the mushroom. Referred to as “Laga Svamp” (or “The Mushroom Cookbook”), it’s stuffed with recipes that highlight the meaty, umami and funky flavors present in mushrooms. Whereas Martin has used mushrooms in soups, stews, skewers and extra, for apparent causes, we’re a fan of his mushroom pizzas — and this chanterelle and candy potato pizza may simply be our favourite. Right here, chanterelles are the star of the present. (If you recognize, you recognize.) In the event you aren’t already acquainted and also you’re able to step out of the button mushroom field, chanterelles are an excellent place to start out as a result of they’re available at specialty grocers and farmers’ markets (search for their distinctive golden brown colour and wavy tops).
Even if you happen to’ve been consuming chanterelles for years, this pizza will shock and delight you. It combines layers of sweetness, creaminess, and nuttiness for a shocking depth of taste. The bottom begins with a mixture of pumpkin seed butter (like peanut butter, however made with pumpkin seeds and sometimes discovered at specialty grocers) and vegan crème fraîche (or dairy if you happen to choose). That will get topped with wafer-thin potato slices, candy shallots, and people earthy, peppery contemporary chanterelles. It’s then cooked till barely charred, then completed with a drizzle of Martin’s signature bitter tomato sauce.
This sauce, it must be famous, holds a surreal energy over Staff Ooni. Ever since listening to about its salty, bitter, and barely fermented taste, it’s been one of many solely sauces we will take into consideration. It’s simply not one thing you come throughout all that always. Martin’s sauce combines yellow tomatoes, celery, and kimchi, the Korean fermented cabbage dish, the latter lending a few of its funky chew to the candy yellow tomatoes. This sauce is to not be skipped, however it does take 7 to 10 days to arrange, so make certain to get began properly prematurely. The payoff? You’ll have an unforgettable sauce that can be utilized for a lot of extra dishes: salad dressings, stews, pastas… you identify it.
Notes: This recipe serves 6; nonetheless, you possibly can scale back the variety of dough balls and preserve leftover toppings refrigerated in a sealed container for as much as 3 days. The bitter tomato sauce requires 7 to 10 days to mature, so make certain to start out no less than every week forward of time.
Bio
Martin Nordin’s ardour for perfecting the final word veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He not too long ago revealed Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes, and is the Inventive Chief for IKEA Meals, the place he works to create scrumptious vegetarian recipes every single day.
Time
half-hour, excluding dough and sauce prep
Yield
Makes six 12-inch pizzas
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Mandoline or very sharp knife
Microplane grater
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Substances
6 250-gram pizza dough balls (see be aware under)
1 medium candy potato, brushed and washed
2 shallots
1 garlic clove
3 tablespoons (41 grams) avocado oil
6 tablespoons (87 grams) plant-based crème fraîche
3 tablespoons (45 grams) pumpkin seed butter
4 ounces (120 grams) chanterelles
To serve:
extra-virgin olive oil
flaky sea salt
1 cup (200 milliliters) Fermented Yellow Tomato Sauce
Methodology
This recipe would swimsuit a variety of pizza styles, however we predict sourdough, New York, thin crust, neo-Neapolitan, or classic pizza dough can be a fantastic match. Be certain to arrange your dough forward of time to make sure it rises at room temperature earlier than lighting your oven.
Fireplace up your Ooni pizza oven, aiming for 660-750°F (350-400°C) on the baking stone inside. Use the infrared thermometer to rapidly and precisely examine the temperature inside.
Utilizing a mandoline or sharp knife, reduce the candy potato into 1- or 2-millimeter-thick slices (as thinly as doable). Finely slice the shallots, then place each in a big bowl. Grate the garlic clove excessive, then add the avocado oil and therapeutic massage all components collectively utilizing your palms.
Place a pizza dough ball on a evenly floured work floor and push the air out from the middle of the dough into the crust. Use your fingers and knuckles to softly stretch out the dough to 12 inches, or your required measurement. Switch the stretched dough to a evenly dusted peel whereas pulling gently on the edges to stretch it out additional.
Combine the crème fraîche and pumpkin seed butter collectively in a bowl utilizing a fork. Take ⅙ of the combination and unfold it out in a skinny layer, working from the center of the pizza base towards the sting. Scatter slices of candy potato, shallots, and chanterelles evenly excessive
Slide the pizza off the peel and into the oven. Prepare dinner it for 1 to 2 minutes, turning the pizza each 20 seconds or so to make sure a good bake.
As soon as the sides of the pizza have risen and brought on some colour (Martin prefers his a bit blackened), it’s able to take away.
Retrieve the pizza and brush the crust with extra-virgin olive oil. End with a sprinkle of flaky salt and a drizzle of that show-stopping bitter tomato sauce. Lower into 6 slices and serve immediately. Repeat for any remaining dough balls.
