4.5
2 ratings

Chanterelle Mushroom and Leek Pizza

Jane Bruce

This is a delicious fall pizza that's elevated by the use of woodsy chanterelle mushrooms and nutty Gruyère cheese.

Click here to see 15 Better Than Takeout Pizza Recipes

Ingredients

  • 1 Tablespoon olive oil, plus more for pizza
  • 1 Tablespoon garlic butter
  • 3 leeks (white parts only), sliced thinly
  • 10-12 chanterelle mushrooms, cleaned and cut into medium-sized pieces
  • Salt and freshly ground black pepper, to taste
  • Flour, for dusting
  • 1 portion pizza dough, at room temperature
  • 1 Cup shredded mozzarella cheese
  • 1/2 Cup shredded Gruyère cheese

Directions

Preheat the oven to 425 degrees.

In a large pan over medium heat, heat the olive oil and garlic butter until butter is melted. Add leeks and sauté until softened (but not browned), about 5 minutes. Add mushrooms and cook until they're softened, about 4 minutes. Season with salt and pepper, to taste, and stir to combine. Remove from heat.

Using a rolling pin dusted with flour, roll out the pizza dough to desired shape. Place dough on a lightly oiled cookie sheet and drizzle liberally with olive oil. Top evenly with cheeses, leeks, and mushrooms. 

Bake in oven until crust is golden and cheese is hot and bubbly, about 10 minutes. Remove from oven, cut into slices, and serve immediately.

Nutritional Facts
Servings4
Calories Per Serving408
Total Fat20g31%
Sugar4gN/A
Saturated10g49%
Cholesterol47mg16%
Protein17g33%
Carbs41g14%
Vitamin A172µg19%
Vitamin B120.4µg7.1%
Vitamin B60.2mg11%
Vitamin C8mg13%
Vitamin D1µgN/A
Vitamin E1mg7%
Vitamin K36µg45%
Calcium387mg39%
Fiber3g14%
Folate (food)64µgN/A
Folate equivalent (total)221µg55%
Folic acid92µgN/A
Iron4mg21%
Magnesium48mg12%
Monounsaturated7gN/A
Niacin (B3)3mg17%
Phosphorus291mg42%
Polyunsaturated2gN/A
Potassium300mg9%
Riboflavin (B2)0.3mg19.7%
Sodium660mg27%
Thiamin (B1)0.3mg21.8%
Trans0.1gN/A
Zinc2mg13%