Alder-Smoked Potato and Chanterelle Pizza topped with Himalayan Salt
We've been making a lot of pizzas this summer -- at least once a week, sometimes twice a week. We keep tweaking the dough recipe, rise time, and time spent in the refrigerator. At a certain point you start to play with the toppings, like this version...
Start by cutting the yukon gold potatoes thinly on the benriner, and tossing them with olive oil, salt and pepper. Then lay them in the smoker box (add some aluminum foil to the rack to keep them from slipping through) and process for 30-35 minutes. They should be cooked through -- but try not to eat them all before they go on the pizza.
The (local) chanterelles were trimmed and scrubbed with a soft toothbrush to remove any hidden grit -- there is nothing more disappointing than biting into a gritty piece of mushroom -- and were pan-fried with olive oil, Earth Balance, black pepper and a splash of tamari at the end of cooking to add even more umami.
Add the potatoes -- overlapping each other slightly -- on top of the dough and add the cooked chanterelles and some minced rosemary.
Then sprinkle your favorite soy cheese on top (this was Daiya Mozzarella) and bake on the pizza stone, 500F for 7 minutes, turn 180°, +3 more minutes.
To gild the lily, we grated some Himalayan Salt on top.