Pizza night tonight! One new one for me and one traditional one for the boys;). Now I LOVE mushrooms and am a big fan of goat cheese, but during the cooking, I had my concerns about how it would turn out. It appeared that there wouldn't be enough mushrooms. (true) The beachamel tasted sour and not much of goat cheese. I was so worried. Turns out it was really tasty. I would have liked more mushrooms. I didn't use a variety, just portabello and I made one large pizza instead of 4 small. Both will be preferable in the future. More mushrooms and in a variety will really make this better, and the smaller pizzas will fix the soggy center that was present. Still a tasty dish I want to make again. (maybe not soon since I am the only mushroom lover, (nay liker) in the family.
Mushroom and Goat Cheese Béchamel Pizzas
2 T unsalted butter
3 T all-purpose flour,plus more for dusting
1 1/2 c milk
2 ounces fresh goat cheese thickly sliced
Freshly grated nutmeg
Salt and freshly ground black pepper
1 lb pizza dough
2 T extra-virgin olive oil,plus more for brushing
1 garlic clove,smashed
1 lb assorted fresh mushrooms such as porcini, white button and stemmed
1 t thyme leaves
1. Preheat the oven to 500. 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 bchamel
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.
2. 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.
3. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
Add the smashed garlic clove 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. Discard the
garlic. Season the mushrooms with salt and pepper and stir in the thyme
4. Roll out one of the dough rounds to form a 9-inch round. Transfer
the round to the peel and brush the edge of the dough with olive oil.
Spread 1/3 cup of the bchamel over the dough and scatter one-fourth of
the mushrooms on top.
5. Transfer the round to the pizza stone and bake for about 5 minutes,
until the edges are crisp and the bchamel is bubbling. Transfer the
pizza to a work surface, cut into wedges and serve. Repeat with the
remaining dough and toppings.
Make Ahead The bchamel can be refrigerated for up to 2 days. Bring to
room temperature before proceeding.