mushroom bechamel pizza

I’m obsessed with bechamel… not gonna lie. I love a white sauce. I love it on pasta, I love it on fish… and now?

I love it on pizza as the perfect base for an all mushroom pie.

Ingredients:

1 Tbsp evoo

1 lb sausage

1 large shallot, thinly sliced

16oz wild mushrooms, rough chopped

1 Tbsp butter

1 Tbsp flour

3 cloves garlic, minced

1/2 cup milk

1/2 cup creme fraiche

1 tsp fresh thyme leaves

pizza dough

mozzarella pearls

arugula

Directions:

Heat evoo until shimmering over medium high heat in a sauce pan. Once shimmering add ground sausage. Cook until browned and remove from the pan.

Add shallots, and turn heat down to low. Cook slowly until shallots are caramelized. Remove shallots from pan and set aside.

Add in mushrooms and cook until softened. Remove from pan and set aside.

Turn heat up to medium high.

Add in butter. Cook until melted, stirring to prevent browning.

Whisk in flour and garlic for a few minutes until thickened and flour taste is cooked out.

Slowly add in milk, whisking to combine. Once thickened add in crem fraiche and thyme.

Set aside.

Pre-heat pizza girl oven for 10 minutes at 5 and 5.

Spread dough out in a circle.

Top with bechamel, then top with sausage, mushrooms, shallots, cheese pearls and arugula. (Will make 2 -4 pizzas).

Turn pizza girl down to 3 on top and 4 on bottom.

Close and cook until cheese starts to brown - about 4 minutes.