ingredients
- 1 pizza dough (12 inches)
- 2 tbsp butter, divided
- 2 tbsp flour
- 3/4 cup milk
- 1 cup sliced mushrooms
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Truffle Honey, to drizzle
- Fresh thyme leaves, for garnish
- Salt and pepper, to taste
instructions
1. Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
2. In a small saucepan, melt 1 tbsp butter over medium heat. Add the flour and whisk for 1 minute to make a roux.
3. Gradually whisk in the milk, cooking until the sauce thickens, about 3-5 minutes. Season with salt and pepper. Set aside.
4. In a skillet, heat the olive oil over medium-high heat. Add the mushrooms and sauté until golden, about 5 minutes. Season with salt and pepper.
5. Roll out the pizza dough on a floured surface to a 12-inch circle.
6. If using a pizza stone, transfer the dough to a pizza peel dusted with cornmeal. If not, place the dough on a baking sheet.
7. Spread the bechamel sauce evenly over the dough.
8. Sprinkle the mozzarella and parmesan cheeses over the sauce.
9. Arrange the sautéed mushrooms on top.
10. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
11. Remove from the oven and let cool slightly.
12. convergence Drizzle with Truffle Honey and garnish with fresh thyme leaves.
13. Slice and serve immediately.
