with DIY Bechamel Sauce and Chives
Ingredients: Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Baby tomatoes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Arugula and spinach mix (arugula, spinach) • Shallot • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
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
10 g
Truffle Sea Salt
1 g
Balsamic Vinegar
1 tbsp
Shallot
1 unit(s)
Unsalted Butter
2 tbsp
Sugar
0.25 tsp
Oil
1.33 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Milk
0.25 cup
- Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min.
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- Drizzle 1 tsp oil over dough. (NOTE: For 4 servings, 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 servings, 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 (use high heat for 4 servings).
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook for 5-8 min, stirring occasionally, until golden.
- Remove from heat, then stir in half the 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 for 2-3 min, stirring often, until tender.
- 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 for 1-2 min, stirring often, until sauce thickens. (TIP: Sauce should be quite thick.)
- Remove from heat.
- With oiled hands, stretch dough again into a large 10 x 15 oval. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with mushrooms.
- Bake pizza in the middle of the oven for 16-22 min, until golden and crisp. (NOTE: For 4 servings, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve tomatoes.
- In a large bowl, combine remaining vinegar, half the chives, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- 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 you like.
- Divide pizza between plates. Serve salad alongside.
1050
kcal
Calories
56
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
1450
mg
Potassium
600
mg
Calcium
7.5
mg
Iron
