Mushroom-And-Goat Cheese Bechamel Pizza

Recipe by Manami
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement