• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Main Courses / Pizza
    5 from 1 review

    Sourdough Pizza with Chanterelles, Shallots and Chevre

    By Alanna Taylor-Tobin on Dec 26, 2009 (updated Aug 22, 2021) / 6 Comments Jump to Recipe

     

    slice of sourdough pizza in a hand
    During a month-long sojourn in Lecce, Italy one summer, my friend and I met a trio of Italian stallion locals. Fabio, Giorgio and Massimo took us under their care, showing us around their favorite beaches, restaurants and bars. Strolling down the road one afternoon, Fabio pointed out his preferred pizzeria. A dashing pizzaiolo greeted us amicably as we looked inside. In an attempt at making conversation, I lamely asked him how the pizza was that evening. With a throaty chuckle, he replied, 'Grande, grande,' accompanying the comment with a peculiar gesture. Yanking me outside, Fabio asked if I realized what 'pizza' was a euphemism for in the local dialect. Let's just say I never got to experience any sort of pizza from that pizzaiolo; I was too mortified to ever return.

    close up of crispy pizza crust
    I've sampled some delectable pizzas in my time (I mean that in the cleanest possible sense), but nothing makes me swoon like the ones from Berkeley's Cheese Board. With the California touches of a chewy sourdough crust, oven crisped alliums, ample amounts of various cheeses, and a drizzle of garlic oil and herbs, they embody my pizza holy grail.

    ball of pizza dough

    Luckily for me, the folks at The Cheese Board divulge their pizza (and many other) secrets in their charming cookbook, saving me a drive across the Bay Bridge and a wait in a line snaking down the block listening to live jazz (the horror). If you love sourdough, cheese and baking, you should own this book. (If you don't, then what are you doing reading this blog?)

    top down shot of pizza base

     
    Having a foodie dad growing up meant Sundays often spent rolling fresh pasta, churning ice cream, and learning to make pizza from scratch; thus I have been making pizza at home for much of my life (thanks, Dad!) I've played around with sourdough crusts for a few years, and while the recipe from the Cheese Board works beautifully, I wanted to use up more starter than the half-cup per three crusts that they ask for, so I tweaked things accordingly, giving the soft dough a lengthy knead in the mixer, and additionally kneading the dough by hand a bit to adjust the final consistency. The crust improved with the second round of pizza, made a day later, after the dough had sat in the fridge overnight, baking up more tender, light and crisp. Hence, I recommend making the dough a day ahead and giving it a second rise in the fridge. If you do this, bring the dough up to room temperature before forming the pizzas.

     

     

    sourdough pizza before going in the oven
    This crisp, chewy flatbread is all the more exquisite crowned with foraged chanterelles, caramelized shallots, soft goat cheese and gooey mozzarella. Dry-frying the chanterelles rids these watery mushrooms of excess moisture (which would result in soggy pizza and slimy shrooms if you were to skip this step; but you wouldn't dream of doing that, would you?). This also enables you to clean the notoriously dirt-encrusted shrooms as vigorously as you like; yes, even with water, as you have likely been admonished not to do. Save the cooked-off mushroom juice to use in a soup, or to cook grains such as wild rice or barley. Feel free to use other mushrooms if you like, sauteing them in a bit of olive oil first and draining off the excess moisture.

    top down shot of chanterelle mushrooms
    As much as a love a creamy boule of fresh mozzarella di bufala, I actually prefer a drier cheese for pizza making as it releases less water as it bakes, and browns up nicely. If you want to use the wet stuff, layer it on the pizza when it is five minutes or so away from being done.

    Pizza-vision:

     
    sourdough pizza with goat cheese
     
    sourdough pizza baking in the oven
     
    shot of pizza cooking in an oven
     
    sourdough pizza in an oven

     

    And the pre-pizza show in Corallitos on Christmas eve:

     
    shot of an dusky sky
     

    More Pizza Recipes:

    • Padrón Pepper Margherita Pizza {gluten-free}
    • Sourdough Deep Dish Pizza
    • Roasted Eggplant Pizza with Fontina, Ricotta Salata and Olives
    • Tomato + Pesto Socca Pizza {Gluten-Free}

    More Sourdough Recipes

    • Classic Sourdough Bread
    • Beer Rye Sourdough
    • Sourdough Crackers {vegan option}
    • Sourdough Waffles
    • Sourdough Pancakes
    • Sourdough Pie Crust
    • Sourdough Discard Focaccia

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sourdough pizza recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Sourdough Pizza with Chanterelles, Shallots and Chevre

    Print Recipe Pin Recipe
    This crisp, chewy flatbread is topped with foraged chanterelles, caramelized shallots, soft goat cheese and gooey mozzarella. Yum!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Rise time: 4 hours hours
    Total: 1 hour hour 30 minutes minutes
    Servings: 6 to 12 servings (makes three 12" pizzas).

    Ingredients

    Sourdough Crust:

    • 8 ounces sourdough starter, well-fed and ready to raise bread (1 cup stirred down, or up to 3 cups full of bubbles)
    • pinch of yeast (optional, if you're not totally confidant of your starter's vigor)
    • 10 ounces water, room temperature (1 1/4 cups)
    • 15 ounces bread flour (3 cups)
    • 2 teaspoons salt

    Toppings:

    • 1 garlic clove
    • 4 tablespoons olive oil
    • 1 1/4 pounds chanterelles, cleaned throughly and sliced into 1-2" pieces
    • 1 hefty shallot, thinly sliced
    • 1 pound mozzarella (not the fresh stuff in water), sliced
    • 4 oz. fresh goat cheese, in hazelnut-sized crumbles
    • a few sprigs parsley and/or tarragon, chopped just before serving
    • salt
    Prevent your screen from going dark

    Instructions

    Sourdough Crust:

    • Combine the starter, water and flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low (speed 3) until combined, then knead for five minutes. Sprinkle on the salt and knead on 3 for 12 minutes. The dough should be soft, but pull away from the sides of the bowl as it is kneaded. If it seems dry or stiff, dribble in water by the teaspoon until it softens up. For overly wet dough, add flour by the teaspoon until is comes away from the sides of the bowl.
    • Scrape the dough onto a lightly floured surface and knead by hand for 5 minutes or so to adjust the final consistency. The dough should feel soft and springy, slightly tacky but not overly wet or sticky. If you round it into a boule, it should softly schlump out and flatten slightly, not sit up high in a pert round, or sploosh out into a flat mass.
    • Place the dough in a lightly oiled bowl or container and let rise until doubled in bulk, about 4 hours.
    • (Optional: turn the dough out onto a lightly floured surface and, pressing out as little air as possible, fold the four corners of the dough into the center, making a square parcel. Place the dough back into the container, and let it hang out in the fridge for a few hours to a couple days. Bring the dough back to room temp before shaping, which takes about 2 hours.)

    Toppings:

    • Press or mince the garlic into a small bowl and add 3 tablespoons of the olive oil. Set aside.
    • Heat a large skillet (well-seasoned cast iron or stainless steel, preferably) over medium-high. When the pan is hot, add just enough mushrooms to cover the bottom. Let cook without disturbing for several minutes. When the mushrooms have dropped some liquid, carefully pour it off (into a jar to save for doing something else with later.) Continue to cook the mushrooms in this manner, pouring off the liquid as they cook, turning occasionally, until the mushrooms are done to your liking. They should be tender but still have a bit of bite. Remove the mushrooms to a separate bowl or plate and repeat with the remaining mushrooms. Season the cooked shrooms with a few pinches of salt.
    • When the mushrooms are done, wipe out the skillet and add the remaining tablespoon of olive oil. Saute the shallots over medium heat until tender, translucent and golden, 10-15 minutes. Season with a few pinches of salt and let cool.

    Make the pizzas:

    • An hour before baking, place a rack in the bottom position of the oven and place a baking stone on top. Preheat to 500º.
    • Gently plop the dough onto a lightly floured surface, leaving as much air in the dough as possible. Using a sharp knife or bench scraper, cut the dough into even-ish thirds. Tuck the ends under to form loose, rounded boules, and cover the boules with a damp cloth. Let the dough rest for 10 minutes or so (this will relax the glutens, making the dough easier to pull into a flat round).
    • Uncover one boule. Begin to gently press, pull and stretch the dough into a 12" round. I like to pick it up and drape it over my fists, letting its own weight stretch it out. If the dough resists stretching, let it rest some more until it stops fighting you. The last thing you want is to tear the dough, so be patient and it will eventually cooperate.
    • When the dough is mostly stretched, lift it onto a piece of parchment paper placed on your pizza peal. Trim the edges round so that they don't burn in the heat of the oven.
    • Layer a third of each of the topping ingredients onto the dough, leaving a 1/2" boarder: shallots and shrooms, then mozzarella and goat cheese.
    • Slip the pizza, parchment and all, onto the stone in the oven. Bake for about 15 minutes. The dough should be lightly golden on the bottom and edges, and the cheese should be browned in places. (You can form your next pizza while the first one bakes.)
    • Use a pair of tongs to pull the pizza off the parchment and back onto the peal, then slide it onto a large cutting board. Brush the crust with garlic oil, and drizzle a little over the top. Sprinkle with the freshly chopped herbs. Cut into 8 wedges and serve. Repeat the whole process with the remaining pizzas.

    Notes

    Adapted from The Cheese Board.
    Timeline: (total time: 6 hours or up to a day or two).
    Mix the dough: 30 minutes.
    First rise: about 4 hours.
    Optional second rise in fridge: 12 hours or more (plus 2 hours to bring the dough to room temp).
    Bake all three pizzas, about 1 hour.
    Some handy equipment to have:
    Stand mixer.
    Metal and plastic scrapers.
    Parchment paper.
    Baking stone.
    Pizza peal.
    Pastry brush.
    Pizza cutter.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 689kcalCarbohydrates: 67gProtein: 31gFat: 31gSaturated Fat: 14gCholesterol: 68mgSodium: 1337mgPotassium: 620mgFiber: 5gSugar: 2gVitamin A: 760IUVitamin C: 1.3mgCalcium: 433mgIron: 4.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Sourdough Pizza with Chanterelles, Shallots and Chevre

    Adapted from The Cheese Board

    Makes three 12" pizzas; each pizza serves 2-4

    Timeline: (total time: 6 hours or up to a day or two)
    mix the dough: 30 minutes
    first rise: about 4 hours
    optional second rise in fridge: 12 hours or more (plus 2 hours to bring the dough to room temp)
    bake all three pizzas, about 1 hour

    Some handy equipment to have:
    stand mixer
    metal and plastic scrapers
    parchment paper
    baking stone
    pizza peal
    pastry brush
    pizza cutter

    Sourdough Crust:
    8 ounces sourdough starter, well-fed and ready to raise bread (1 cup stirred down, or up to 3 cups full of bubbles)
    pinch of yeast (optional, if you're not totally confidant of your starter's vigor)
    10 ounces (1 1/4 cups) water, room temperature
    15 ounces (3 cups) bread flour
    2 teaspoons salt

    Combine the starter, water and flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low (speed 3) until combined, then knead for five minutes. Sprinkle on the salt and knead on 3 for 12 minutes. The dough should be soft, but pull away from the sides of the bowl as it is kneaded. If it seems dry or stiff, dribble in water by the teaspoon until it softens up. For overly wet dough, add flour by the teaspoon until is comes away from the sides of the bowl.

    Scrape the dough onto a lightly floured surface and knead by hand for 5 minutes or so to adjust the final consistency. The dough should feel soft and springy, slightly tacky but not overly wet or sticky. If you round it into a boule, it should softly schlump out and flatten slightly, not sit up high in a pert round, or sploosh out into a flat mass.

    Place the dough in a lightly oiled bowl or container and let rise until doubled in bulk, about 4 hours.

    (Optional: turn the dough out onto a lightly floured surface and, pressing out as little air as possible, fold the four corners of the dough into the center, making a square parcel. Place the dough back into the container, and let it hang out in the fridge for a few hours to a couple days. Bring the dough back to room temp before shaping, which takes about 2 hours.)

    Toppings:
    1 garlic clove
    4 tablespoons olive oil
    1 1/4 pounds chanterelles, cleaned throughly and sliced into 1-2" pieces
    1 hefty shallot, thinly sliced
    1 pound mozzarella (not the fresh stuff in water), sliced
    4 oz. fresh goat cheese, in hazelnut-sized crumbles
    a few sprigs parsley and/or tarragon, chopped just before serving
    salt

    Press or mince the garlic into a small bowl and add 3 tablespoons of the olive oil. Set aside.

    Heat a large skillet (well-seasoned cast iron or stainless steel, preferably) over medium-high. When the pan is hot, add just enough mushrooms to cover the bottom. Let cook without disturbing for several minutes. When the mushrooms have dropped some liquid, carefully pour it off (into a jar to save for doing something else with later.) Continue to cook the mushrooms in this manner, pouring off the liquid as they cook, turning occasionally, until the mushrooms are done to your liking. They should be tender but still have a bit of bite. Remove the mushrooms to a separate bowl or plate and repeat with the remaining mushrooms. Season the cooked shrooms with a few pinches of salt.

    When the mushrooms are done, wipe out the skillet and add the remaining tablespoon of olive oil. Saute the shallots over medium heat until tender, translucent and golden, 10-15 minutes. Season with a few pinches of salt and let cool.

    Make the pizzas:
    An hour before baking, place a rack in the bottom position of the oven and place a baking stone on top. Preheat to 500º.

    Gently plop the dough onto a lightly floured surface, leaving as much air in the dough as possible. Using a sharp knife or bench scraper, cut the dough into even-ish thirds. Tuck the ends under to form loose, rounded boules, and cover the boules with a damp cloth. Let the dough rest for 10 minutes or so (this will relax the glutens, making the dough easier to pull into a flat round).

    Uncover one boule. Begin to gently press, pull and stretch the dough into a 12" round. I like to pick it up and drape it over my fists, letting its own weight stretch it out. If the dough resists stretching, let it rest some more until it stops fighting you. The last thing you want is to tear the dough, so be patient and it will eventually cooperate.

    When the dough is mostly stretched, lift it onto a piece of parchment paper placed on your pizza peal. Trim the edges round so that they don't burn in the heat of the oven.

    Layer a third of each of the topping ingredients onto the dough, leaving a 1/2" boarder: shallots and shrooms, then mozzarella and goat cheese.

    Slip the pizza, parchment and all, onto the stone in the oven. Bake for about 15 minutes. The dough should be lightly golden on the bottom and edges, and the cheese should be browned in places. (You can form your next pizza while the first one bakes.)

    Use a pair of tongs to pull the pizza off the parchment and back onto the peal, then slide it onto a large cutting board. Brush the crust with garlic oil, and drizzle a little over the top. Sprinkle with the freshly chopped herbs. Cut into 8 wedges and serve. Repeat the whole process with the remaining pizzas.

    This pizza is heavenly served with a glass of bubbly Prosecco, a medium-bodied white such as Pinot Grigio or Sauvignon Blanc, or even a crisp Pilsner.

     
    top down shot of sourdough pizza

    You might also like...

    VegetarianCheeseGoat Cheese
    « Sourdough Waffles
    Breakfast Bars with Tart Cherries, Toasted Pecans and Chocolate Chunks »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Joelle says

      January 26, 2010 at 12:13 am

      This dough came together beautifully! It was my first successful bread dough (the French bread I tried was really a weapon in disguise). Since there are only two of us, we divided the dough and froze 2/3 of it. I coated each ball in canola oil and snugly wrapped it in plastic wrap, then put both into a freezer bag. We have since baked up one of the frozen balls of dough and I don't think any ill effects were caused by the freeze/thaw.
      We made mini pizzas and they were delish. I loved my pizzas with the suggested toppings, though I did substitute Baby Bellas for the chanterelles (a little fridge cleaning), and my husband kept it to pepperoni and pineapple which he was pretty happy with.

      Reply
    2. alanna says

      January 30, 2010 at 10:54 pm

      Ah, I used to be a Hawaiian pizza junkie, myself - love it! So glad you had a pleasant pizza experience. : )

      Reply
    3. glutwin says

      March 17, 2015 at 11:27 am

      Secrets to fabricating one's own Sourdough Starter? I do not, unfortunately have a "mère" from a kindred bread-baking soul…In France, would I need to cut corners by asking the boulangère for pain au levain dough…+/- 500 grams? (environ one pound)?

      The bubble formation on the crust edges are marvelous.

      Reply
      • Alanna says

        March 17, 2015 at 7:19 pm

        That sounds like a perfect plan! You can also mail order sourdough starters if you search.

        Reply
    4. GD says

      February 02, 2021 at 6:30 pm

      Hello! Have you done a GF sourdough crust like this? I grew up on the pizzas at Arizmendi in Oakland (cousin of Berkeley's Cheese Board) and *deeply* crave that delicious tanginess you mentioned.

      Reply
      • Alanna says

        February 03, 2021 at 3:51 pm

        Yes, this is a similar (if not the same!) recipe. Please let me know if you try it!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Gingerbread Cake (Moist & Floofy!)
    • Velvety Goat Cheese Cheesecake with Gluten-Free Crust
    • 30-Minute Poached Pears (with Wine or Tea)
    • Gluten-Free Oatmeal Cookies (Raisins or Chocolate Chips)
    • Gluten-Free Pumpkin Tart with Almond Flour Crust

    You might also like...

    Footer

    Instagram

    This dreamy gluten-free pumpkin tart looks like it This dreamy gluten-free pumpkin tart looks like it came from a fancy-pants bakery but it's secretly easier to make than pie. 

The GF almond flour crust is so simple to make. Just whizz the flours and cold butter together in a food processor until crumbly, press the crumbs into a tart pan, and parbake. No chilling or rolling required. 

Next, whisk together the filling ingredients, pour the custard into the crust, and bake. 

Top it with whipped crème fraîche, a drizzle of maple syrup, and some toasted chopped nuts for a pretty finish.

💫 If you'd like the recipe, just comment "pumpkin tart" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#pumpkintart #pumpkindessert #almondflour #almondflourrecipes #glutenfreetart #glutenfreebaking #glutenfreebakingrecipes
    I've got your mid-week treat right here! These cre I've got your mid-week treat right here! These creamy pumpkin pie bars are gluten-free, vegan, and refined sugar-free.

They start with an almond flour shortbread crust. Next comes a filling made in the blender that's set with a secret ingredient. Top with billows of whipped coconut cream (or thick coconut yogurt such as @culinayogurt), toasted pecans, and a grating of nutmeg. So cozy! 

Want the recipe? Just comment "pumpkin bars" and the recipe will be DMed straight to you via magic. 

Bojon appétit, my sweets! 

#pumpkinspiceeverything #pumpkinpiebars #pumpkindessert #glutenfreebaking #veganbombs #plantbasedbaking
    Sharing my top 5 tips for great gluten-free pumpki Sharing my top 5 tips for great gluten-free pumpkin pie: 🥧

1. Keep the butter cold and in large pieces for a flaky crust. I prefer @vermontcreamery  cultured butter for its high fat content and clean, rich flavor.
2. Use rich and tangy Vermont Creamery crème fraiche in the filling instead of evaporated milk
3. Parbake the crust and brush it with egg white to keep it crisp
4. Bake the pie until just set so the filling stays smooth and creamy
5. Top it with whipped crème fraîche 

For the full GF pumpkin pie recipe, comment “pumpkin pie” and I’ll DM it your way. 🥧

Bojon appétit! 

#pumpkinpie #glutenfreebaking #pumpkinspice #pierecipes
    Halloween candy consumed: 0 GF oatmeal cookies eat Halloween candy consumed: 0
GF oatmeal cookies eaten: too many to count 😸

Last week I shared a recipe for gluten-free oatmeal cookies made with almond flour, and today I'm sharing a more classic gluten-free oatmeal cookie recipe made with oat and sweet rice flours. 

These cookies taste like a classic (wheaty) oatmeal cookie, with sweet rice and tapioca flours adding hefty chew and oat flour adding floof and nutty notes. 

Toasting the oats first is the secret to building layers of flavor in the dough.

Stir in some melty chocolate chunks (shown here) or flavor them with cinnamon, nutmeg, and plump raisins for a cozy treat - you do you!

Want the recipe? Just comment "oatmeal cookies" and I'll DM it to you! 

#oatmealcookies #glutenfreecookies #bakingcookies
    Crinkle-top gluten-free ginger molasses cookies ✨

My favorite fall cookies, 10 years running! Thanks to a blend of sweet rice, oat, and tapioca flours, they're incredibly moist, chewy, and tender in a way that glutenous cookies can only wish for. No xanthan gum required. 

A generous pour of dark molasses keeps them soft for days, while adding deep, rich coffee notes that play off cinnamon, ginger and black pepper. 

Rolling them in sugar and baking on the top rack of the oven creates the pretty, sparkly crinkles on top. Little pillows of spicy love!

Comment "ginger cookies" and I'll DM you the recipe. 

Bojon appétit my sweets!
    This almond flour apple crisp is the most-viewed r This almond flour apple crisp is the most-viewed recipe on TBG rn! 

And for good reason:

🍎 Almond & cassava flours make the topping crunchy, clumpy, and grain-free. 

🍎 A pour of apple juice or apple cider in the apples, plus butter and maple syrup, make them juicy and delicious. 

🍎 It's refined sugar-free and can be made dairy-free. 

🍎 Step-by-step photos and a recipe video make the process painless for bakers of all levels. 

Get the recipe in my bio, or DM me and I'll send it to you. Bojon appétit, my dears!

#glutenfreeapplecrisp #glutenfreebaking #almondflourrecipes #paleobaking #paleodessert #almondflour

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack