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10-15 Squash blossoms
2 cups Chanterelles, roughly chopped
½ cup red onion, thinly sliced
1 garlic clove, minced
8 oz crumbled unpasteurized goat cheese
½ cup basil, chopped
2 tbsp olive oil
1 package pizza dough
Sea salt and pepper

Preheat the grill to medium heat. In a skillet, heat the olive oil then sauté the onion over medium heat until translucent, about 3 minutes. Add in the garlic and chanterelles and sauté another 3-5 minutes. Gently add in the squash blossoms and sauté 2 minutes until the blossoms are just wilted. Spread out the pizza dough. Drizzle lightly with olive oil, then place on grill. Cook the first side for 3-5 minutes, until you have nice grill marks on the bottom. Remove from grill. Flip the crust over so the grilled side is up and top with the chanterelle and squash blossom sauté, then sprinkle with the crumbled goat cheese and chopped basil. Return the pizza to the grill and allow it to cook another 2-3 minutes, until the cheese is warm and the bottom crust has grill marks. Remove and let cool slightly before cutting and eating. If squash blossoms are not in season, substitute 1 zucchini, halved lengthwise and thinly sliced.