Chanterelle Flatbread Pizza

1/2 - 3/4 Pound Fresh Chanterelle Mushrooms, Cut into 1/4-Inch Slices

1 Head Roasted Garlic

1 Tablespoon Olive Oil

1/4 Teaspoon Salt

1/4 Teaspoon Dried Rosemary

1/4 Teaspoon Ground Black Pepper

1 Flatbread or Small Par-Baked Pizza Crust

1/4 Cup Smoked Julienne Cut Sun-Dried Tomatoes

2 Tablespoons Chopped Toasted Pecans

Arugula, Pea Shoots, or Mache

Preheat your oven to 350 degrees.

Arrange your sliced mushrooms in a single layer on one or two baking sheets and cook gently, rotating the sheets every 20 minutes or so, for 40 - 60 minutes. At first, the sheets may appear to flood with water, but don't panic! Allow the mushrooms to continue baking until the liquid has evaporated.

Remove the mushrooms, let cool for 10 minutes before handling, and raise the oven temperature to 400 degrees.

Peel all the cloves of garlic and place them in a small bowl with the oil, salt, rosemary, and pepper. Rough mash with a fork until spreadable but still chunky.

Place the flatbread or crust on a clean baking sheet and smear it liberally with the garlic spread. Sprinkle the baked mushrooms, sun-dried tomatoes, and pecans evenly on top. Transfer the whole thing to the oven and bake just until hot and crisp; 8 - 12 minutes.

Finish with a handful of your favorite greens, slice, and serve immediately.

Makes 2 - 4 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com