avec sel de truffe et sauce crémeuse
La crémeuse sauce béchamel maison forme une base luxueuse pour cette riche pizza aux champignons! Relevez le tout en ajoutant une pincée de sel de truffe!
Allergens
Utensils
Tags
Pâte à pizza
340 g
Mélange de champignons
200 g
Bébés épinards
56 g
Échalote
1 unit(s)
Crème
56 mL
Mozzarella, râpée
0.75 cup
Sel de truffe
1 g
Mélange d'épices pour sauce crémeuse
1 tbsp
Concentré de bouillon de légumes
1 unit(s)
Gousses d'ail
2 unit(s)
Poivre
0.063 tsp
Huile
1 tsp
Beurre non salé
2 tbsp
Lait
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.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Combine 1/4 cup (1/2 cup) milk or water and cream in a measuring cup. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook, stirring occasionally, until golden, 5-6 min.
- Remove from heat, then stir in broth concentrate 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 and garlic. Cook, stirring often, until tender and fragrant, 1-2 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir until coated.
- While stirring, gradually add cream mixture. Bring to a gentle boil.
- Cook, stirring often until sauce thickens, 1-2min. (TIP: Sauce should be thick.)
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with spinach, then mushrooms.
- Bake pizza in the bottom of the oven until golden-brown and crisp, 16-20 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
- Divide pizza between plates.
860
kcal
Calories
39
g
Fat
21
g
Saturated Fat
93
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1810
mg
Sodium
2
g
Trans Fat
950
mg
Potassium
500
mg
Calcium
7
mg
Iron
avec sel de truffe et sauce crémeuse
avec sel de truffe et sauce crémeuse
avec sel de truffe et sauce crémeuse
avec patates douces assaisonnées et crème au guacamole