Pizza aux champignons et à la truffe

Végé de luxe

Nouveau

avec béchamel maison et ciboulette

10 min

Difficulté: 2/3

Italienne

Le béchamel crémeux fait maison forme une base luxueuse pour cette riche pizza aux champignons! Relevez le tout en ajoutant une pincée de sel de truffe!

Allergens

Orge

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Verre doseur

Tags

Nouveau

SEO

Ingrédients

Pâte à pizza

340 g

Mélange de champignons

400 g

Crème

56 mL

Cheddar blanc, râpé

1 cup

Mélange roquette et épinards

56 g

Petites tomates

113 g

Ciboulette

7 g

Mélange d'épices pour sauce crémeuse

1 tbsp

Sel de truffe

1 g

Vinaigre balsamique

1 tbsp

Échalote

1 unit(s)

Beurre non salé

2 tbsp

Sucre

0.25 tsp

Huile

2 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Lait

0.25 cup

Preparation

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.