Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chanterelle and Mangalitsa Speck Pizza

 
One serving costs about $7.28 One serving costs about $7.28 One serving costs about $7.28

$7.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:55%

Spoonacular Score: 55%

 

Chanterelle and Mangalitsa Speck Pizza might be just the main course you are searching for. This recipe makes 2 servings with 709 calories, 17g of protein, and 44g of fat each. For $7.28 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. A mixture of active yeast, mangalitsa lard, warm water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Fig and Mangalitsa Speck Pizza, Warm Chanterelle Salad with Speck and Poached Eggs, and Speck, Taleggio And Fig Jam Panini for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps dry active yeast
dry active yeast
1 cup
1 cup all purpose flour
all purpose flour
some
some fresh baby arugula
fresh baby arugula
4 Tbsps
4 Tbsps butter
butter
7.06 oz
7.06 oz chanterelle mushrooms
chanterelle mushrooms
1 oz
1 oz fresh mozzarella
fresh mozzarella
0.5 Tbsps
0.5 Tbsps olive oil
olive oil
some
some salt
salt
8 slices
8 slices speck
speck
1 Tbsp
1 Tbsp sugar
sugar
0.67 cups
0.67 cups water
water
2 Tbsps
2 Tbsps mangalitsa lard
mangalitsa lard
0.5 tsps dry active yeast
0.5 tsps
dry active yeast
1 cup all purpose flour
1 cup
all purpose flour
some fresh baby arugula
some
fresh baby arugula
4 Tbsps butter
4 Tbsps
butter
7.06 oz chanterelle mushrooms
7.06 oz
chanterelle mushrooms
1 oz fresh mozzarella
1 oz
fresh mozzarella
0.5 Tbsps olive oil
0.5 Tbsps
olive oil
some salt
some
salt
8 slices speck
8 slices
speck
1 Tbsp sugar
1 Tbsp
sugar
0.67 cups water
0.67 cups
water
2 Tbsps mangalitsa lard
2 Tbsps
mangalitsa lard

Equipment

wooden spoon
wooden spoon
pizza stone
pizza stone
ziploc bags
ziploc bags
frying pan
frying pan
grill
grill
bowl
bowl
oven
oven
wooden spoon
wooden spoon
pizza stone
pizza stone
ziploc bags
ziploc bags
frying pan
frying pan
grill
grill
bowl
bowl
oven
oven


Instructions

  1. Place the water in a large bowl, and sprinkle the yeast and sugar on top. Let sit for 5 minutes.
  2. Sprinkle over 1/2 cup of flour, and mix with a wooden spoon to form a paste.
  3. Cover and let sit for 30 minutes.
  4. Add the remaining flour and salt.
  5. Using a mixer with a dough hook, stir on medium speed for 1 minute.
  6. Add the lard.
  7. Stir on medium speed for 2 minutes.
  8. Reduce speed to low, and stir for 2 more minutes. If the dough is too sticky to form into a ball, add a bit more flour.
  9. Form the dough into a ball and place in a plastic bag or plastic container with a lid.
  10. Pour the olive oil over the dough and turn to coat.
  11. Refrigerate overnight.
  12. Remove the dough and bring to room temperature (about 30 minutes).
  13. Punch down the dough, and divide into two equal dough balls.
  14. Round each piece of dough and let rest, covered for 5 minutes.
  15. Roll out each ball into a 6 to 8 inch round.
  16. Cover and rest the pizza dough while starting on the toppings.
  17. Add the chanterelles to a hot skillet along with the butter. Saute on high heat until the mushrooms soften slightly.
  18. Top each pizza with a spread of chanterelles and a few tears of mozzarella. (For grill marks on the top, you can grill the untopped pizza on both sides before adding the toppings. Then top, and return to the grill to heat the mozzarella).
  19. Grill on a hot barbecue (or in a 500F oven with a pizza stone) until the crust bubbles and browns, and the mozzarella softens.
  20. Top with the speck, arugula and flaked salt/chile flakes if using.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.28
Ingredient
½ teaspoons dry active yeast
1 cup all purpose flour
some fresh baby arugula
4 tablespoons butter
200 grams chanterelle mushrooms
1 ounce fresh mozzarella
½ tablespoons olive oil
8 slices speck
1 tablespoon sugar
Price
$0.23
$0.17
$0.29
$0.48
$10.00
$0.44
$0.08
$2.86
$0.02
$14.56

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
708 Calories
16g Protein
43g Total Fat
62g Carbs
17% Health Score
Limit These
Calories
708
35%

Fat
43g
67%

  Saturated Fat
21g
132%

Carbohydrates
62g
21%

  Sugar
7g
9%

Cholesterol
92mg
31%

Sodium
713mg
31%

Get Enough Of These
Protein
16g
34%

Vitamin B1
0.93mg
62%

Vitamin B3
10mg
52%

Folate
198µg
50%

Selenium
32µg
47%

Vitamin B2
0.73mg
43%

Vitamin D
5µg
39%

Manganese
0.76mg
38%

Iron
6mg
38%

Fiber
6g
26%

Phosphorus
251mg
25%

Copper
0.49mg
25%

Vitamin A
1044IU
21%

Potassium
719mg
21%

Vitamin B5
2mg
20%

Zinc
2mg
15%

Vitamin K
15µg
15%

Calcium
123mg
12%

Vitamin B6
0.22mg
11%

Magnesium
41mg
10%

Vitamin E
1mg
9%

Vitamin B12
0.53µg
9%

Vitamin C
1mg
2%

covered percent of daily need

Related Recipes