↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Mushroom and Goat Cheese Bechamel Pizzas
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mushroom, Goat Cheese And Tomato Tart
by sgre52160
1/2 cup plus 2 tbsp olive oil 1 cup sliced button mushrooms 1/2 cup sliced portobello mushrooms 1/2 cup sliced shiitake mushrooms 8 cloves garlic, halved lengthwise 1/4 cup balsamic vinegar 8 oi
by sgre52160
1/2 cup plus 2 tbsp olive oil 1 cup sliced button mushrooms 1/2 cup sliced portobello mushrooms 1/2 cup sliced shiitake mushrooms 8 cloves garlic, halved lengthwise 1/4 cup balsamic vinegar 8 oi
Asparagus, Mushroom And Goat Cheese Egg Breakfast Casserole
by sgre52160
1 tablespoon oil 8 ounces mushrooms (sliced) 2 cloves garlic (chopped) 1 teaspoon thyme Salt and pepper to taste 1 pound asparagus (trimmed and cut into bite sized pieces) 1/2 pound goat cheese
by sgre52160
1 tablespoon oil 8 ounces mushrooms (sliced) 2 cloves garlic (chopped) 1 teaspoon thyme Salt and pepper to taste 1 pound asparagus (trimmed and cut into bite sized pieces) 1/2 pound goat cheese
Spinach-stuffed Mushroom Pizzas
by sgre52160
8 large Portobello mushrooms 2 tbsp olive oil, separated 1 large white onion, diced 1 large yellow bell pepper, seeded and thinly sliced 2 cloves garlic, minced 2 (10 oz size) bags fresh spinach
by sgre52160
8 large Portobello mushrooms 2 tbsp olive oil, separated 1 large white onion, diced 1 large yellow bell pepper, seeded and thinly sliced 2 cloves garlic, minced 2 (10 oz size) bags fresh spinach
Mushroom Lovers French Bread Pizzas
by sgre52160
8 large portobello mushroom caps 1 lb button mushrooms 1/2 lb shiitake mushrooms 3 tbsp extra-virgin olive oil, 3 turns of the pan 2 tbsp butter, cut into pieces 1 bay leaf 4 large clove
by sgre52160
8 large portobello mushroom caps 1 lb button mushrooms 1/2 lb shiitake mushrooms 3 tbsp extra-virgin olive oil, 3 turns of the pan 2 tbsp butter, cut into pieces 1 bay leaf 4 large clove
Pastry - Quickie Pesto Mushroom Pizzas
by KitchenMagician
Makes 4 servings. 2 10-inch round whole wheat tortillas 1 c. pesto sauce 1/2 lb. Button mushrooms, thinly sliced 2 c. shredded Mozzarella cheese Preheat oven to 350F. Place tortillas on baki
by KitchenMagician
Makes 4 servings. 2 10-inch round whole wheat tortillas 1 c. pesto sauce 1/2 lb. Button mushrooms, thinly sliced 2 c. shredded Mozzarella cheese Preheat oven to 350F. Place tortillas on baki
view more member recipes
related CDKitchen recipes
Caramelized Onion, Pear And Goat Cheese Pizzas
BBQ Goat (Cabrito) Tacos
Oven-Roasted Portobello Mushrooms
Microwave Mini Pizzas
TGI Friday's Au Gratin Potatoes
Whole Grain Pita Pizza
Cannelloni Stuffed With Veal And Herbs
Goat Cheese And Balsamic-Honey Crostini
Goat Meat Loaf
Spinach And Goat Cheese French Bread Pizzas