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Mushroom-And-Goat Cheese Bechamel Pizza: A Culinary Symphony

The first time I tasted a pizza with a bechamel sauce instead of tomato sauce, I was completely blown away. It was at a small trattoria tucked away on a cobbled street in Bologna. The creamy, rich sauce, the earthy mushrooms, and the tangy goat cheese created a flavor profile that was both comforting and sophisticated. It was a revelation that forever changed my perception of what pizza could be. From that moment on, I was determined to recreate that magic in my own kitchen, experimenting with different cheeses, mushrooms, and herbs until I finally landed on this recipe.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Yield: 1 large pizza
Dietary Type: Vegetarian

Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for dusting
1 1⁄2 cups milk
2 ounces fresh goat cheese, thickly sliced
Freshly grated nutmeg
Salt
Fresh ground black pepper
Crushed red pepper flakes (a few pinches, or more to taste)
1 lb pizza dough (store-bought or homemade)
2 tablespoons extra virgin olive oil, plus more for brushing
1 garlic clove, smashed
1 lb assorted fresh mushrooms, such as porcini, white button, and stemmed shiitake, thinly sliced (button mushrooms are a perfectly acceptable alternative)
1 teaspoon thyme leaves

Equipment Needed

Medium saucepan
Whisk
Large skillet
Pizza stone or large baking sheet
Rolling pin

Instructions

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat up. Alternatively, generously oil a large baking sheet.
In a medium saucepan, melt the butter over moderate heat. Make sure the butter doesn’t brown or burn.
Stir in the 3 tablespoons of flour until a paste forms. This is called a roux, and it’s the base of our bechamel. Whisk continuously to ensure there are no lumps.
Gradually pour in the milk, whisking until smooth. Add the milk in a slow, steady stream to prevent lumps from forming.
Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Don’t let it boil vigorously, or it might curdle.
Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. This step is crucial for developing a smooth and flavorful sauce. Taste it to make sure the raw flour flavor is gone.
Remove from the heat and stir in the goat cheese until melted and the sauce is smooth. The goat cheese adds a lovely tang and creaminess.
Season the sauce with freshly grated nutmeg, salt, pepper, and crushed red pepper flakes. Adjust the seasoning to your liking. Don’t be afraid to be generous with the nutmeg!
Cut the pizza dough into 4 pieces. If you’re using store-bought dough, let it sit at room temperature for about 30 minutes to make it easier to roll out.
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. This allows the gluten to relax, making the dough easier to stretch further.
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. Be careful not to burn the garlic, as it will become bitter.
Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Covering the skillet helps the mushrooms release their moisture and cook evenly.
Discard the garlic. It has imparted its flavor to the oil and mushrooms.
Season the mushrooms with salt and pepper and stir in the thyme leaves. Fresh thyme is best, but dried thyme can be substituted in a pinch.
Roll out one of the dough rounds to form a 9-inch round. Aim for a consistent thickness for even cooking.
Transfer the round to the large baking sheet and brush the edge of the dough with olive oil. This will help create a crispy, golden crust.
Spread 1/3 cup of the béchamel over the dough, leaving a small border for the crust.
Scatter one-fourth of the mushrooms on top. Distribute them evenly for maximum flavor in every bite.
Transfer the round to the pizza stone (or leave it on the baking sheet) and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Keep a close eye on it, as ovens can vary!
Transfer the pizza to a work surface, cut into wedges, and serve immediately.
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.

Expert Tips & Tricks

For a richer bechamel, use whole milk or even half-and-half instead of lower-fat milk options.
If you don’t have goat cheese, try using ricotta or cream cheese for a milder flavor.
To prevent the pizza dough from sticking, sprinkle cornmeal on the baking sheet or pizza stone.
Don’t overcrowd the skillet when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown properly.
If your pizza stone is cold, it may take a little longer to cook the pizza. Keep an eye on it and adjust the baking time accordingly.
For extra flavor, try adding a drizzle of truffle oil after baking.

Serving & Storage Suggestions

Serve the pizza hot and fresh for the best flavor and texture. It’s delicious on its own or paired with a simple green salad.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in a skillet over medium heat for a crispier crust. While you can microwave it, the crust will lose its crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	50mg	17%
Sodium	300mg	13%
Total Carbohydrate	40g	13%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pizza dough for a gluten-free version.
Vegan: Substitute the butter with vegan butter, the milk with non-dairy milk (such as almond or soy milk), and the goat cheese with a vegan cheese alternative.
Spicy: Add more crushed red pepper flakes to the bechamel sauce or sprinkle some on top of the pizza before baking.
Herby: Add fresh rosemary or oregano to the mushrooms for a different flavor profile.
Vegetable Variations: Try adding other vegetables like spinach, roasted red peppers, or caramelized onions to the pizza.

FAQs (Frequently Asked Questions)

Q: Can I use dried mushrooms instead of fresh?
A: While fresh mushrooms are preferred for their texture and flavor, you can use dried mushrooms. Rehydrate them in hot water before sautéing.

Q: Can I make the pizza dough ahead of time?
A: Yes, you can make the pizza dough ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature before rolling it out.

Q: What kind of mushrooms are best for this pizza?
A: A mix of different mushrooms, like porcini, shiitake, and button, adds complexity to the flavor. However, you can use any combination you like based on availability and personal preference.

Q: Can I freeze the leftover pizza?
A: Yes, you can freeze leftover pizza. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Reheat in a preheated oven.

Q: How do I prevent the crust from getting soggy?
A: Make sure your oven is hot enough, and use a pizza stone or baking sheet to help create a crispy crust. Avoid adding too much sauce or toppings, as this can make the crust soggy.

Final Thoughts

This Mushroom-And-Goat Cheese Bechamel Pizza is more than just a recipe; it’s an invitation to explore the possibilities of pizza and to create a dish that is both comforting and sophisticated. Don’t be afraid to experiment with different cheeses, mushrooms, and herbs to create your own signature version. I encourage you to try this recipe and share your feedback. Pair it with a crisp, dry white wine for a truly memorable meal.

Mushroom-And-Goat Cheese Bechamel Pizza Recipe