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Sourdough Pizza with Chanterelles, Shallots and Chevre
THE BOJON GOURMET14Ingredients
6Hours
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Ingredients
US|METRIC
3 SERVINGS
- 8 oz. sourdough starter (well-fed and ready to raise bread, 1 cup stirred down, or up to 3 cups full of bubbles)
- 1 pinch yeast (optional, if you’re not totally confidant of your starter’s vigor)
- 10 oz. water (room temperature)
- 15 oz. bread flour
- 2 tsp. salt
- 1 garlic clove
- 4 Tbsp. olive oil
- 1 1/4 lb. chanterelles (cleaned throughly and sliced into 1-2″ pieces)
- 1 shallot (hefty, thinly sliced)
- 1 lb. mozzarella (not the fresh stuff in water, sliced)
- 4 oz. fresh goat cheese
- crumbles
- 3 sprigs parsley (and/or tarragon, chopped just before serving)
- salt
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