Fresh Chanterelle Mushrooms, Leeks, Bacon, Fresh Mozzarella Cornmeal Pizza Recipe

Patrick and I love making our own pizza. It's a delightful feeling knowing that a hot pizza is in your own oven. I'm very picky when it comes to pizza and I find normal toppings on a pizza too... typical? For the prices of pizza these days, it's not worth it for mediocre toppings, especially when I have no idea what quality the toppings are or where the pizza shop get their toppings from. Given that, I'd much rather have my own topping choices cooked the way I want it with as much as I want piled on my pizza. 

We both love leeks, chanterelles, and bacon, so I thought why not combine it into a pizza? We make pizza quite often and I'm not sure why we never thought of this before. The results were amazing - the chanterelles were tender and had a nice subtle earthy flavor, the leeks gave it a nice caramelized taste and texture, and the bacon gave it a nice salty and smokey kick.  Here's the recipe below for you to enjoy! 

Fresh Chanterelle Mushrooms, Leeks, Bacon, Fresh Mozzarella Cornmeal Pizza

Fresh Chanterelle Mushrooms, Leeks, Bacon, Fresh Mozzarella Cornmeal Pizza Recipe

Serves 2 people


  • 6 slice(s) thick-cut bacon
  • 2 medium leeks, white and light green parts only, washed & thinly sliced
  • 1/2 lb fresh chanterelle mushrooms, washed & sliced if too large
  • 1 cornmeal crust pizza dough (homemade or bought - we love the Vicolo brand)
  • 8 oz fresh mozzarella, thinly sliced
  • 2 tablespoon olive oil
  • kosher salt
  • pepper


  1. Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil. Lay the bacon in a single layer and bake for 15 to 18 minutes until the bacon is crispy or to your liking. Dry on paper towels. When cool enough to handle, chop in small size bites of preference. 
  2. In a large pan over medium heat, use about 1 tablespoons of olive oil and add the leeks. You want to sweat them over medium heat for about 15 minutes. You want them to get soft but not brown. Be sure to stir every few minutes. If you find that 1 tablespoon of olive oil isn't enough coverage then drizzle some more. It should be semi-caramelized. Set aside. 
  3. In a large pan over medium-high heat, use 1 tablespoon of olive oil. Add the chanterelle mushrooms. Add in a pinch or two of salt. Grind some fresh ground pepper. Saute the mushrooms and keep stirring it until liquid is evaporated and mushrooms are tender, about 7-9 minutes. Set aside.
  4. Take your fresh mozzarella and slice it thinly. You will be layering this onto the pizza, so make sure it's cut consistently. Set aside. 
  5. Prepare pizza dough according to recipe or store bought directions. Halfway through baking, remove the pizza from the oven and start putting on your toppings. The first layer will be the thinly sliced cheese. The second layer on top of the cheese will be the leeks, then the bacon and chanterelles. 
  6. Pop it back into the oven to finish the baking, in the last 2 minutes put the pizza to broil to get a crispier crust but be sure to keep a close watch on it in case it burns! 
  7. Let it cool for 8 minutes or so and then serve! 

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