with DIY Bechamel Sauce and Chives
Creamy DIY bechamel sauce is a luxurious base for this rich mushroom pizza. Dial up the decadence factor with a sprinkle of truffle salt!
Allergens
Utensils
Tags
Pizza Dough
340 g
Mixed Mushrooms
400 g
Cream
56 mL
White Cheddar Cheese, shredded
1 cup
Arugula and Spinach Mix
56 g
Baby Tomatoes
113 g
Chives
7 g
Cream Sauce Spice Blend
1 tbsp
Truffle Sea Salt
1 g
Balsamic Vinegar
1 tbsp
Shallot
1 unit(s)
Unsalted Butter
2 tbsp
Sugar
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Milk
0.25 cup
- Drizzle 1 tsp oil over dough. (NOTE: For 4 ppl, drizzle 1 tsp oil over each piece of dough.)
- With oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place while you prep remaining ingredients.
- Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Thinly slice chives
- Peel, then finely chop shallot.
- Combine 1/4 cup (1/2 cup) milk and cream in a measuring cup. Set aside.
- Heat a large non-stick pan over medium-high heat (high heat for 4 ppl).
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook, stirring occasionally, until golden, 5-8 min.
- Remove from heat, then stir in half the balsamic vinegar and half the truffle salt. Season with pepper.
- Transfer mushrooms to a plate. Carefully wipe the pan clean with paper towels.
- Reheat the same pan over medium-low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until tender, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top, then stir until shallots are coated.
- While stirring, gradually add milk-cream mixture. Bring to a gentle boil.
- Cook, stirring often, until sauce thickens, 1-2 min. (TIP: Sauce should be thick.)
- Remove from heat.
- With oiled hands, stretch dough again into a large oval shape, approx. 10-inch by 15-inch. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with mushrooms.
- Bake pizza in the bottom of the oven until golden-brown and crisp, 16-22 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve tomatoes.
- Combine remaining vinegar, half the chives, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add tomatoes and arugula and spinach mix. Season with salt and pepper. Just before serving, toss to combine.
- Sprinkle pizza with remaining chives. Let sit for 3 min.
- Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
- Divide pizza between plates.
- Serve salad alongside.
1090
kcal
Calories
61
g
Fat
29
g
Saturated Fat
95
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
1980
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
600
mg
Calcium
7.5
mg
Iron
