Chanterelle and Sweet Potato Pizza with Sour Tomato Sauce and Pumpkin Seed Butter

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Swedish food writer and art director Martin Nordin’s latest cookbook is dedicated to the mushroom. Called “Laga Svamp” (or “The Mushroom Cookbook”), it’s full of recipes that spotlight the meaty, umami and funky flavours found in mushrooms. While Martin has used mushrooms in soups, stews, skewers and more, for obvious reasons, we’re partial to his mushroom pizzas — and this chanterelle and sweet potato pizza might just be our favorite. Here, chanterelles are the star of the show. (If you know, you know.) If you aren’t already acquainted and you’re ready to step out of the button mushroom box, chanterelles are a good place to start because they’re readily available at specialty grocers and farmers’ markets (look for their distinctive golden brown colour and wavy tops).
Even if you’ve been eating chanterelles for years, this pizza will surprise and delight you. It combines layers of sweetness, creaminess, and nuttiness for a surprising depth of flavour. The base begins with a mix of pumpkin seed butter (like peanut butter, but made with pumpkin seeds and often found at specialty grocers) and vegan crème fraîche (or dairy if you prefer). That gets topped with wafer-thin potato slices, sweet shallots, and those earthy, peppery fresh chanterelles. It’s then cooked until slightly charred, then finished with a drizzle of Martin’s signature sour tomato sauce.
This sauce, it should be noted, holds a surreal power over Team Ooni. Ever since hearing about its salty, sour, and slightly fermented flavour, it’s been one of the only sauces we can think about. It’s just not something you come across all that often. Martin’s sauce combines yellow tomatoes, celery, and kimchi, the Korean fermented cabbage dish, the latter lending some of its funky bite to the sweet yellow tomatoes. This sauce is not to be skipped, but it does take 7 to 10 days to prepare, so make sure to get started well in advance. The payoff? You’ll have an unforgettable sauce that can be used for many more dishes: salad dressings, stews, pastas… you name it.
Notes: This recipe serves 6; however, you can reduce the number of dough balls and keep leftover toppings refrigerated in a sealed container for up to 3 days. The sour tomato sauce requires 7 to 10 days to mature, so make sure to start at least a week ahead of time.
BioMartin Nordin's passion for perfecting the ultimate veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He recently published Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes, and is the Creative Leader for IKEA Food, where he works to create delicious vegetarian recipes every day.
Makes six 12-inch pizzas
30 minutes, excluding dough and sauce prep
By
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