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November 6, 2018 - By The Salty Owl Co

and then grab yourself a bite of this Chanterelle and Potato Pizza with Thyme. The PNW forests are full of chanterelles this time of the year and we’re all about rustic living and foraging the earth’s bounty. Crispy Naan flatbread, creamy alfredo sauce, Seattle’s own Beecher’s cheese, garlic thyme chanterelles topped with a spicy arugula salad.

Chanterelle and Potato Pizza with Thyme

Course Main Course, Snack

Cuisine Burgers, Sandwiches, Pizza

Keyword chanterelles, pizza

Servings 4

Ingredients

Chanterelles:

2 cup chanterelles sliced
2 tbsp butter
1 clove garlic minced

Potatoes:

4 red/white baby potatoes sliced in rounds
1 tbsp olive oil
S & P to taste

Alfredo Sauce:

makes extra, save remaining in jar in fridge for later use
½ cup butter
⅓ cup flour
2 cup cream
1 tsp garlic powder
2 cup parmesan grated
1 cup mozzarella cheese shredded
1 cup aged white cheddar I love Beecher’s, shredded

4 Naan flatbreads

1 sprig thyme, leaves removed

Arugula Topping:

2 cups arugula

Dressing:

1 tbsp shallot
1 tsp agave
1 tsp dijon mustard
2 tbsp red wine vinegar
1 tbsp parmesan grated
1 tbsp olive oil
½ tsp pepper

Instructions

Preheat oven to 350 degrees.
Make alfredo sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and continue stirring until combined and creamy. Add cream and stir as it thickens. Slowly stir in garlic powder and parmesan cheese. Reduce heat to lowest setting.
Make potatoes: Heat olive oil in a small saute pan over medium high heat. Add potato slices and cook until lightly browned and cooked through the middle when pierced with fork.
Assemble pizzas: Place about 1-2 tbsp of alfredo on each Naan flatbread. Place a single layer of potato over alfredo. Sprinkle ¼ cup of each cheese over potatoes. Layer ¼ of the chanterelles on top of cheese. Sprinkle thyme leaves over chanterelles. Bake on lowest rack in oven to get a nice crispy crust until cheese is melted.
In a medium bowl, quickly toss together arugula and dressing. Remove pizza from oven and top with about ½ cup of the salad. Enjoy!

The Salty Owl Co

# About Tamara Hi, I'm Tamara, the creator behind The Salty Owl Co. I believe that some of life's best moments happen around the table—sharing a meal with family, gathering with friends, and savoring the simple pleasures of fresh, thoughtfully prepared food. Through The Salty Owl Co., I share seasonal recipes, coastal-inspired cooking, and stories that celebrate a slower, more intentional way of living. Living in the Pacific Northwest has shaped my love for local ingredients and the connection between farm, sea, and table. From freshly caught seafood and garden-grown vegetables to products sourced from small farms and local makers, I'm passionate about knowing where our food comes from and supporting the people who produce it. The owl in The Salty Owl Co. holds special meaning for me. For as long as I can remember, a family of owls has lived on our property. Their familiar evening calls echo through the trees each night, bringing a sense of peace and grounding that reminds me to slow down and appreciate the beauty of home. They have become a symbol of the lifestyle I hope to inspire—one rooted in nature, community, and simple joys. Whether you're looking for fresh recipes, entertaining inspiration, seasonal ideas, or a little encouragement to cook more at home, I'm glad you're here. My hope is that The Salty Owl Co. inspires you to gather often, savor every season, and create meaningful moments around your own table. Welcome to The Salty Owl Co.

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