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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 500°F. | 2. Preheat a pizza stone or generously oil a large baking sheet. | 3. In a medium saucepan, melt the butter over moderate heat. | 4. Stir in the 3 tablespoons of flour until a paste forms. | 5. Gradually pour in the milk, whisking until smooth. | 6. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. | 7. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. | 8. Remove from the heat and stir in the goat cheese until melted. | 9. Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes. | 10. Cut the pizza dough into 4 pieces. | 11. On a lightly floured work surface, roll out each piece to a 6-inch round. | 12. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes. | 13. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. | 14. Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes. | 15. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. | 16. Discard the garlic. | 17. Season the mushrooms with salt and pepper and stir in the thyme leaves. | 18. Roll out one of the dough rounds to form a 9-inch round. | 19. Transfer the round to the large baking sheet and brush the edge of the dough with olive oil. | 20. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top. | 21. Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. | 22. Transfer the pizza to a work surface, cut into wedges and serve. | 23. Repeat with the remaining dough and toppings. | 24. E N J O Y ! | 25. *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	3	tablespoons		403.4676	0.0	89.7602	2.2667
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
goat cheese	2	ounces	sliced	256.284	1.2304	17.3048	20.1795
nutmeg			grated	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
red pepper flake			crushed	403.4676	0.0	89.7602	2.2667
pizza dough	1	lb		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
garlic clove	1		smashed	403.4676	0.0	89.7602	2.2667
mushroom	1	lb	assorted stemmed sliced used	154.2216	30.799	10.1605	2.2226
thyme leaf	1	teaspoon		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.