Chanterelle and zucchini pizza

I love how all the fresh veggies are starting to get ready at the home garden and I rarely visit the grocery store since I can get almost all my lunch and dinner ingredients from the home garden or from the forest. And all these flavors - ripe tomatoes, golden chanterelles, sweet strawberries, juicy zucchinis, fresh spring onions, fragrant basil...

This pizza is so easy. Basically all you need for the crust is water and dough. No yeast needed. And it's also pretty healthy, since the crust has 1/3 whole-wheat flour. And it is super thin and crispy, so you can enjoy the filling more.

Preparation time: 40 minutes

Serves: 2 large round pizzas (4-6 people)

Pizza crust:

  • 2 cups all-purpose flour 
  • 1 cup whole-wheat flour
  • 1 cup warm water
  • 2 Tbsp oil
  • a pinch of salt
  • (some dried herbs like thyme or oregano)

PS! You can make the crust using only whole-wheat flour (3 cups).


  • 2 Tbsp oil
  • a few handfuls of fresh chanterelles or other edible mushrooms
  • 2 medium zucchinis
  • (3-4 sage leaves)
  • salt and pepper to taste
  • fresh basil
+ 1,5 Tbsp oil and 3 Tbsp tomato paste or quality ketchup for each pizza crust

Pre-heat the oven to 250 C. In a bigger bowl, mix flour with salt and herbs. Add oil and mix it with flour using your fingers. Add half a cup of warm water, mix, add the remaining half and mix with your hands until you get a dough ball. When the dough ball doesn’t stick to your fingers anymore put it in the plastic wrap and let it sit for 10 minutes. In the meantime you can prepare the topping:

Add a couple of tablespoons of oil to a deep and hot pan. Tear some sage leaves into the hot oil. Stir and add thinly sliced zucchinis (half rounds). Cook for a couple of minutes and add teared chanterelles. Add some salt and pepper to taste, stir and cook for about 5 minutes.

Now put the dough ball on a floured surface and divide the dough in half. Roll one ball to a bigger round and put it carefully on a baking tray covered with wax paper. Now spread some oil on the dough (helps so tomato paste won’t soak into crust) and then add the tomato paste or quality ketchup. Add the  topping and spread it around with your fingers. Bake the pizza in the oven at 250 C for 10 minutes. Repeat the same procedure with the other dough ball. Add some teared fresh basil to the freshly baked pizza.