When you have removed the pizza crust from the oven, crumble the goat cheese over the crust.ДЄdd the shallots and Chanterelles to the goat cheese. Meanwhile, add the butter to a pan and melt.ДЄdd the shallots to the pan and sweat until translucent.ДЄdd the mushrooms and cook until tender, about 10 minutes over medium heat.

Par-bake the pizza dough about 10-12 minutes or until it is golden and bubbly. Place on a pizza stone or sheet pan covered in a silpat. Roll the dough out on a floured surface until it is a thin and even round. Trader Joes has tons of it and I got mine in the freezer section at the local grocery store.ДЈ-4 cups Chanterelle mushrooms, cleaned and sliced in half if largeДЁ oz goat cheese, (I used truffled goat cheese) If it is not one of those times for you either- tons of places sell premade dough. I make my own dough often- but this was not one of those times. Try it with your family this weekend for a relaxing and delicious meal taking advantage of all the gorgeous ingredients in right now.ДЄlso, a note on the pizza dough. We ate it with leftover pumpkin, white bean and lentil soup and a delicious green salad with roasted pumpkin and red onions (post this later). My husband got his favorite thing (pizza) and I got one of mine (goat cheese) and somehow, the kids both loved it (unexpected). The Chanterelles are fully in season in the Northwest and after picking up a big bag of them the other day, we had this for dinner and it was a beautiful fall dinner.

Pizza with Goat Cheese, Chanterelle Mushrooms and EggД®ven though I am at the Salone del Gusto in Torino, I am posting this recipe that I made the night before I left for dinner:

Goat cheese mac and cheese mushrooms