Miso Crème Fraîche Pizza with Chanterelles and Chorizo
A white pizza built on umami. The mushrooms do most of the talking.
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This is the pizza I make when I want to impress someone without making it look like I tried. The miso crème fraîche base takes about two minutes to put together and does more flavor work than a sauce you spent an hour on. The chanterelles get seared hard and left alone, which is the only way to treat a mushroom worth eating.
Use the Neapolitan pizza dough recipe, the gluten-free pizza dough recipe, or whatever store-bought or restaurant dough you have on hand. All three work. The toppings are the point.
Recipe
Ingredients
2 portions pizza dough (Neapolitan dough recipe, gluten-free dough recipe, or store-bought)
1 heaping tbsp white miso
1 container (7oz) crème fraîche
1/2 lb chanterelles (substitute: oyster mushrooms cut into cubes)
1/4 lb cured Spanish chorizo, sliced
1 cup shredded Gouda
Olive oil, for cooking
Steps
Make the miso crème fraîche
Stir the miso into the crème fraîche until fully combined. Taste and adjust. Set aside. This can be made a day ahead and refrigerated.Sear the mushrooms
If using chanterelles, tear or cut larger ones into bite-sized pieces so everything is roughly the same size. Heat a sauté pan over very high heat with a thin layer of olive oil. Add the mushrooms in a single layer and do not touch them. Let them sear undisturbed until they develop a deep golden brown on one side. Toss once, cook another minute, then remove from heat and set aside.Stretch the dough
Press each dough ball out from the center using your fingers. Stretch gently outward, rotating as you go. Do not push down on the dough or use a rolling pin. The goal is to preserve the gas bubbles that make the crust puff and stay soft and chewy inside. This step matters more than any topping decision you make.Top the pizzas
Spread a generous layer of miso crème fraîche across the base of each stretched dough, leaving the outer rim clean. Scatter the seared chanterelles and sliced chorizo over the top. Note: cured Spanish chorizo does not need to be cooked. If substituting Mexican fresh chorizo, cook it fully before topping. Distribute Gouda evenly over everything. Do not overtop. Pizza is about balance.Bake
In a pizza oven: cook at maximum heat for 60 to 90 seconds, rotating every 15 to 20 seconds, until the crust is leopard-spotted and the cheese is bubbling. In a home oven: bake on a preheated stone, cast iron griddle, or upside-down cast iron pan at the highest temperature for 8 to 12 minutes until the crust is golden, the edges push toward burnt, and the cheese is fully melted and beginning to color.
At a Glance
Prep Time:
15 minutes
Cook Time:
8 to 12 minutes (home oven) / 60 to 90 seconds (pizza oven)
Serves:
2 (makes 2 pizzas)
Difficulty:
Easy
Neapolitan Style
Pizza
Dinner Party
Gluten Free
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