Roasted Chanterelle Pizza with Sausage and Parmesan Cream

My friend Dennis texted me yesterday and asked if I wanted any of the chanterelles that he and his partner John picked a the coast. What was I going to say but, "Of Course!"

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

cream

crushed red pepper

coarse salt

2 1lb pizza doughs, homemade our bought but not in a can!

Preheat oven to 450 degrees. Clean and tear mushrooms into medium pieces. Cut broccoli crowns into bite -sized pieces. Cut onion into 1/4 inch slices. Coat in olive oil and season with salt and pepper. Roast in oven until just browning and no longer steaming, 15-20 minutes. Meanwhile, cook sausage in a skillet, breaking into 1/2 inch pieces. Set vegetables and sausage aside.

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!