Mushroom-And-Goat Cheese Bechamel Pizza
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 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
- salt
- 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
Directions
- Preheat the oven to 500°F.
- Preheat a pizza stone or generously oil a large baking sheet.
- In a medium saucepan, melt the butter over moderate heat.
- Stir in the 3 tablespoons of flour until a paste forms.
- Gradually pour in the milk, whisking until smooth.
- Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
- Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
- Remove from the heat and stir in the goat cheese until melted.
- Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
- Cut the pizza dough into 4 pieces.
- On a lightly floured work surface, roll out each piece to a 6-inch round.
- Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
- Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
- Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
- Discard the garlic.
- Season the mushrooms with salt and pepper and stir in the thyme leaves.
- Roll out one of the dough rounds to form a 9-inch round.
- Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
- Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
- Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
- Transfer the pizza to a work surface, cut into wedges and serve.
- Repeat with the remaining dough and toppings.
- E N J O Y !
- *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
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