Mixed Mushroom and Scallion Pizza

Mixed Mushroom and Scallion Pizza combines mushrooms, bacon, fresh green scallions and a rich cheesy Béchamel sauce into a decadent pizza.

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Mixed Mushroom and Scallion Pizza
(Mark Kelly, 2015)

Makes 4 12-inch-diameter pizzas

3 large garlic cloves, peeled and crushed
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup all-purpose flour, plus more for dusting
3 cups 2% milk
1 lb. mixed shredded Italian cheeses, such as romano, parmesan, asiago, fontina, divided
3 scallions, trimmed and quartered lengthwise
3 cups mixed mushrooms, cleaned, stemmed and thinly sliced
6 strips of crispy bacon cut into 1 1/2″ squares
Cornmeal, for dusting
Pizza Dough (See previous post titled “The Best Pizza Dough”)
Extra-virgin olive oil, to brush
Very good extra-virgin olive oil, to drizzle

Place baking stone or baking steel in the oven and preheat the oven to 475F.

To prepare the béchamel sauce; cook the garlic in 1/2 cup of oil over medium-low heat in a medium saucepan for 3 to 4 minutes, or until the garlic just begins to sizzle. Ladle out the garlic chunks and discard them. Gradually whisk in the flour until lightly golden, another 3 to 4 minutes. Gradually whisk in the milk until the béchamel is smooth and thickened, another 2 to 3 minutes. Whisk in two-thirds of the cheese, reserving the rest to top the pizzas.

On a flour-dusted cutting board, roll out a quarter of the pizza dough and brush the dough to the edges with oil. Ladle and spread a layer of béchamel sauce to evenly over the dough. Place a quarter of the scallion strips, a quarter of the bacon pieces, and a quarter of the mushrooms on the pizza. Bake for 15 minutes. Remove the pizza and sprinkle the remaining quarter of the shredded cheese on the pizza. Bake for another 3 minutes. Drizzle with olive oil before serving.

Repeat for the remaining 3 quarters of the ingredients.

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