Pinsa with Chanterelles, Goat Cheese, and Sun-Dried Tomatoes

Ingredients:
• 1 pinsa base
• 1 onion
• 180g chanterelles
• Heavy cream (30%)
• 50g grated parmesan
• Approx. 40g aged goat cheese
• Sun-dried tomatoes marinated with oregano OLE!
• Butter
• Fresh thyme

Thoroughly clean and dry the chanterelles. Cut into smaller pieces. Slice the onion into thin wedges and sauté in butter. Add the chanterelles and sauté for a few minutes until softened. Add cream, thyme, and goat cheese. Spread the sauce on the pinsa base, add sun-dried tomatoes, and sprinkle with grated parmesan. Bake for about 10 minutes at 220°C.