Not your everyday pizza. If you can't find chanterelles, use cremini or portabella mushrooms-cooked they are fairly close in flavor. This recipe will make one large pizza or 2 medium, my pan is 16 inches.
Dough-in your food processor add yeast, sugar and warm water.
Let stand for 10 minutes.
Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
Pulse 5 or 6 times until well incorporated.
Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
Turn dough out onto counter-knead about 10 times to form into a ball.
Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
While the dough is rising preheat oven to 450 degrees. You want it HOT.
In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
Add sliced mushrooms, sauté for another 5 minutes, stirring often.
Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
Flour your counter well.
At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
Once you have your dough rolled out sprinkle pizza pan with cornmeal.
To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
Tuck under any dough that's hanging over the rim of your pan.
Evenly spread your roasted garlic and olive oil blend over top of your dough.
Evenly spread your onion-mushroom mixture over the garlic spread.
Layer on the cheese, starting with the smoked provolone, then the mozzarella.
Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
Remove from oven-let stand for 5 minutes, cut and serve.