Top This: Chanterelles, Ricotta, and Soppressata

Top This

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This sauceless pie from Fornino in Williamsburg combines sliced chanterelle mushrooms (shiitakes will do just fine if you don't want to go all fancy), spicy julienned soppressata, mozzarella, spicy chili oil, and big dollops of ricotta. Cheesy, earthy, and spicy, it's a great combination for the cold days ahead.

For the mushrooms, there's no need to cook them—they cook in the heat of the oven while the crust does. Just slice them thin, toss them with a bit of salt, pepper, and olive oil, and top away. The ricotta and soppressata slices go straight on before you cook the pie.

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