I emailed Keith and asked him to come over today and cook them. As we traded emails with ideas, nearly instantaneously we emailed each other that we wanted to make a pizza with them. "White sauce and sausage," he said. "Broccoli and cream," I pleaded. This is what came of it:
2 lbs. chanterelles or other wild mushrooms
1 red onion
1 bunch broccoli
1 lb. hot Italian sausage
grated parmesano reggiano
crushed red pepper
2 1lb pizza doughs, homemade our bought but not in a can!
Increase oven temperature to 550 degrees and put a pizza stone on the bottom third of oven. Roll out dough and put on a pizza peel coated with corn meal. Sprinkle a small coating of parmesano on dough. Arrange half of the toppings on pizza and drizzle pizza with cream. Sprinkle a small handful of parmesano on top and season with salt and crushed red pepper.
Transfer the pizza from the peel to the pizza stone and bake 10 to 12 or until the crust is crispy. Remove to a cutting board and slice after the pizza rests for a couple minutes.
Special thanks to John and Dennis for the generous gift of seasonal mushrooms!