Martin Nordin’s Chanterelle and Sweet Potato Pizza with Sour Tomato Sauce and Pumpkin Seed Butter

For the white kimchi base

1. Pour the water and rice flour into a saucepan and bring to a boil, stirring constantly to ensure there are no lumps. Reduce the heat and stir in the miso paste.
2. Simmer for around 5 minutes. Remove the saucepan from the heat and let it cool. Leave the mixture in the refrigerator overnight.
3. Add the shallots, carrots, radishes, ginger and garlic to a food processor and mix into a fine purée. If it’s a little stiff, add a splash of water.
4. Pour the rice flour mixture, the vegetable purée and chilies into a glass jar and mix thoroughly. Store in the refrigerator. (If you don’t intend to use it for a while, you can also freeze it.)

For the fermented yellow tomato sauce

1. Rinse the tomatoes and cut them in half. Clean the celery and slice it thinly. Put the tomatoes and celery in a bowl and massage in the salt, applying plenty of pressure to the tomatoes so they release liquid. Leave at room temperature for at least one hour, occasionally stirring and applying pressure.
2. Pour the kimchi base into the bowl and mix gently using your hands.
3. Pour the mixture into the jar, leaving an inch or so (2 to 3 centimetres) of air at the top. Fill a plastic bag with some water, knot the bag and add it on top as a weight. (You’ll understand why in a few days.) Close the lid and seal tightly. Place the jar on a plate and, ideally, stand it inside a plastic bag since it will likely eject some liquid. (If you do this, make sure you don’t seal the bag at the top.) Leave the jar to stand at room temperature for 7-10 days, depending on how sour you want the sauce to turn out.
4. Move the jar to the refrigerator. Remove it after a few days, pour it into a bowl and blend until smooth. Strain the sauce and pour into sterilised bottles, then store in the refrigerator until ready to use.

Pizza method

1. This recipe would suit a variety of pizza styles, but we think sourdough, New York, thin crust, neo-Neapolitan, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before lighting your oven.
2. Fire up your Ooni Karu 16 Multi-Fuel Pizza Oven, aiming for 350-400°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature inside.
3. Using a mandoline or sharp knife, cut the sweet potato into 1- or 2-millimeter-thick slices (as thinly as possible). Finely slice the shallots, then place both in a large bowl. Grate the garlic clove over the top, then add the avocado oil and massage all ingredients together using your hands.
4. Place a pizza dough ball on a lightly floured work surface and push the air out from the centre of the dough into the crust. Use your fingers and knuckles to gently stretch out the dough to 12 inches, or your desired size. Transfer the stretched dough to a lightly dusted peel while pulling gently at the edges to stretch it out further.
5. Mix the crème fraîche and pumpkin seed butter together in a bowl using a fork. Take ⅙ of the mix and spread it out in a thin layer, working from the middle of the pizza base toward the edge. Scatter slices of sweet potato, shallots, and chanterelles evenly over the top.
6. Slide the pizza off the peel and into the oven. Cook it for 1 to 2 minutes, turning the pizza every 20 seconds or so to ensure an even bake.
7. Once the edges of the pizza have risen and taken on some colour (Martin prefers his a little blackened), it’s ready to remove.
8. Retrieve the pizza and brush the crust with extra-virgin olive oil. Finish with a sprinkle of flaky salt and a drizzle of that show-stopping sour tomato sauce. Cut into 6 slices and serve right away. Repeat for any remaining dough balls.