pat's Recipe

Mushroom and Goat Cheese Bechamel Pizzas

Category: Pizza

The velvety bechamel sauce with goat cheese and freshly grated nutmeg, with dollops of sauteed mushrooms is delicious....

2 Tbsp unsalted butter
3 Tbsp all-purpose flour, plus more for
dusting
1 1/2 cups milk
2 ounces fresh goat cheese, thickly sliced
freshly grated nutmeg
salt and freshly ground black pepper
1 lb pizza dough
2 Tbsp extra-virgin olive oil, plus more
for brushing
1 garlic clove, smashed
1 lb assorted fresh mushrooms, such as
porcini, white button and stemmed shitake,
thinly sliced
1 tsp thyme leaves

Preheat the oven to 500 degrees. 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 Tbsp of flour untl a paste forms. Gradually pour in the milk, whisking until smooth. Bring the bechamel 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 and pepper.
Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out teach piece to a 6-in round. Dust the rounds with flour and let rest until slightly puffed, about 15 minues.
Meanwhile, in a large skillet, heat the 2 Tbsp of olive oil. Add the smashed garlic cloves and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discad the garlic. Season with mushrooms with salt and pepper and stir in the thyme leaves.
Roll out one of the dough rounds to form a 9-in round. Transfer the round to the pan and brush the edge of the dough with olive oil. Spread 1/3 cup of the bechamel 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 bechamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.

Serves 4.