Experimentation continues on the pizza crust with this 3/4 white and 1/4 whole wheat (red) dough.
This pizza sports some great toppings - ramps, chanterelles, ground beef, fresh tomatoes and brie instead of mozzarella.
This season is one of the earliest starts to Chanterelle season that I can remember. We had lots of rain in mid May which got them started...
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