Mushroom And Goat Cheese Bechamel Pizza Recipes

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.

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.

Steps:

• Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
• Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant. Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat.
• Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
• Before cutting the pizza into slices, grate pecorino over the whole damn thing!
• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
• Yield: 3 pizza crusts