1/3 Photos of Mushroom-And-Goat Cheese Bechamel Pizza
1 hr 25 mins
"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time.
My Private Note
Units: US | Metric
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 cups milk
- 2 ounces fresh goat cheese, thickly sliced
- freshly grated nutmeg
- fresh ground black pepper
- crushed red pepper flakes (a few pinches (or more)
- 1 lb pizza dough (we always buy ours)
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 garlic clove, smashed
- 1 lb assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced (we used button, personal preference)
- 1 teaspoon thyme leaves
- 1Preheat the oven to 500°F.
- 2Preheat a pizza stone or generously oil a large baking sheet.
- 3In a medium saucepan, melt the butter over moderate heat.
- 4Stir in the 3 tablespoons of flour until a paste forms.
- 5Gradually pour in the milk, whisking until smooth.
- 6Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
- 7Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
- 8Remove from the heat and stir in the goat cheese until melted.
- 9Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
- 10Cut the pizza dough into 4 pieces.
- 11On a lightly floured work surface, roll out each piece to a 6-inch round.
- 12Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
- 13Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
- 14Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
- 15Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
- 16Discard the garlic.
- 17Season the mushrooms with salt and pepper and stir in the thyme leaves.
- 18Roll out one of the dough rounds to form a 9-inch round.
- 19Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
- 20Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
- 21Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
- 22Transfer the pizza to a work surface, cut into wedges and serve.
- 23Repeat with the remaining dough and toppings.
- 24E N J O Y !
- 25*The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
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Nutritional Facts for Mushroom-And-Goat Cheese Bechamel Pizza
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 267.5
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 9.6 g
- Cholesterol 39.2 mg
- Sodium 124.7 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 10.2 g
The following items or measurements are not included: