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Absolutely fabulous Di! We loved this topping, makes a change from the usual dry toppings, and the goat's cheese with mushrooms and thyme was an instant hit! I made the bechamel sauce up last night and then just dolloped it on the pizza base today. I made my own pizza base from my Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread recipe, and also added a little tomato paste, as Malcolm likes tomato paste on his pizzas. I added a few bits of crumbled goat's cheese on top of the mushroom mixture, as we both LOVE goat's cheese. Fresh thyme was picked from my garden and we enjoyed this in the garden with a glass of white wine and a side salad. Made for the Magic of Herbs in the photo's forum, and a keeper for us. Merci. FT:-) NB: I made one large pizza and baked it for 15 minutes.

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French Tart August 14, 2009
Mushroom-And-Goat Cheese Bechamel Pizza