Mushroom and Goat Cheese Bechamel Pizza
Elevate your pizza night with this decadent Mushroom and Goat Cheese Béchamel Pizza, a perfect marriage of creamy, earthy, and savory flavors. This gourmet creation starts with a luscious béchamel sauce infused with garlic and a hint of nutmeg, spread over a perfectly crisp pizza crust. Topped with golden sautéed cremini mushrooms, a trio of cheeses—mozzarella, tangy goat cheese, and nutty Parmesan—and a sprinkle of fresh thyme, every bite is a celebration of rich, satisfying tastes. Finished with optional fresh arugula for a peppery kick, this pizza is ready in just 40 minutes and makes an excellent centerpiece for any casual gathering or indulgent dinner at home. Perfect for fans of artisan pizza, this recipe promises to wow your taste buds while showcasing the art of combining flavorful ingredients.
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.25 cups Whole milk
- 2 cloves (minced) Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 pinch Fresh nutmeg
- 1 tablespoon Olive oil
- 8 ounces (sliced) Cremini mushrooms
- 1 teaspoon (chopped) Fresh thyme
- 4 ounces (crumbled) Goat cheese
- 1 cup Shredded mozzarella
- 0.25 cup (grated) Parmesan cheese
- 1 handful (optional for garnish) Arugula
Instructions
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
On a floured surface, roll out the pizza dough into a 12-inch circle and transfer it to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk for 1-2 minutes to create a roux.
Slowly whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 3-5 minutes.
Stir in the minced garlic, salt, black pepper, and a pinch of nutmeg. Remove the béchamel from heat and set aside.
Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
Stir in the chopped thyme and season with a pinch of salt. Remove from heat.
Spread the béchamel sauce evenly over the pizza dough, leaving about 1 inch around the edges for the crust.
Sprinkle the shredded mozzarella over the béchamel, then distribute the cooked mushrooms on top.
Evenly scatter the crumbled goat cheese and grated Parmesan over the mushrooms.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. If desired, garnish with a handful of fresh arugula.
Slice and serve immediately. Enjoy!
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 278 mg | 92% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.6 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1577 mg | 121% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
