MUSHROOM-AND-GOAT CHEESE BECHAMEL PIZZA
"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time.
Provided by Manami
Categories Cheese
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 500°F.
- Preheat a pizza stone or generously oil a large baking sheet.
- In a medium saucepan, melt the butter over moderate heat.
- Stir in the 3 tablespoons of flour until a paste forms.
- Gradually pour in the milk, whisking until smooth.
- Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
- Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
- Remove from the heat and stir in the goat cheese until melted.
- Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
- Cut the pizza dough into 4 pieces.
- On a lightly floured work surface, roll out each piece to a 6-inch round.
- Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
- Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
- Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
- Discard the garlic.
- Season the mushrooms with salt and pepper and stir in the thyme leaves.
- Roll out one of the dough rounds to form a 9-inch round.
- Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
- Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
- Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
- Transfer the pizza to a work surface, cut into wedges and serve.
- Repeat with the remaining dough and toppings.
- E N J O Y !
- *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)
A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.
Provided by -GEORGE-
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a sauce bechamel:.
- Melt 2 tablespoons of butter in a small sauce pan over medium heat.
- Stir in the flour and cook for a couple of minutes.
- Do not allow the flour to brown.
- Gradually mix in the milk and bring to a low boil.
- When the sauce is thick and smooth, stir in the nutmeg and pepper.
- Taste for salt.
- Keep the sauce at a low simmer until needed.
- Prepare the mushrooms:.
- Heat 2 tablespoons of butter in a fry pan over medium heat.
- Add the sliced mushrooms, sprinkle lightly with salt and cook.
- Stir often to prevent burning.
- When the mushrooms start to release water, add the lemon juice and increase the heat to high.
- When all the liquid has evaporated, add the mushrooms to the sauce.
- Just before serving, off the heat, stir in the last 1 tablespoon of butter.
PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS
Eating this dish is like eating a salad and a pizza at the same time.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 45m
Yield One 12 to 14-inch pizza
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
- Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
- Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
- Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 44 grams, Carbohydrate 69 grams, Fat 71 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 23 grams, Sodium 1238 milligrams, Sugar 6 grams
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