For the pizza dough, put all the ingredients in a kitchen machine or mix by hand and let it rise covered in a warm spot until it doubles in size (about 2 hours).
Preheat the oven to 480°F/250°C.
Divide the pizza dough into two equal pieces, and roll out each of it on a floured parchment paper until it's a nice pizza base. At this step I already like to transfer the parchment paper with the pizza dough onto a baking sheet.
Mix the tomato purée with the salt and garlic powder. Add it to the dough and spread it with a large spoon.
Wash and clean the chanterelles. Cut large ones in half and add it onto the pizza.
Put the pizza in the oven and bake for about 10-15 minutes.
After baking, top the pizza with the fresh basil and oregano. Enjoy!
*If you don't have a lot of time to let the pizza dough rise, you could also use my yeast-free (no yeast = no rise = no wait) pizza dough instead or use a store-bought pizza crust. **I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in tetra paks, not to confuse with tomato paste which is thicker in consistency.