Cooking Instructions
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Step 1
Create a roux by melting the
Butter (15 g)
in a small sauce pan. Add the
All-Purpose Flour (8 g)
and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
Step 2
Whisk in the
1% Low Fat Milk (240 mL)
and bring to a simmer. Allow to simmer until thickened, continuously whisking.
Step 3
Once thick, season with the
Salt (2 g)
and
Freshly Ground Black Pepper (as needed)
, then stir in the
Shredded Italian Blend Cheese (115 g)
. Taste and adjust as needed. Set aside and keep warm over low heat.
Step 4
Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
Step 5
Heat the
Butter (15 g)
and 2 counts of
Olive Oil (as needed)
in a medium sauté pan. Add the
Baby Bella Mushrooms (455 g)
and cook for 5-6 minutes until soft and brown.
Step 6
Add the
Garlic (1 clove)
and
Fresh Thyme (1 sprig)
leaves and cook until fragrant, about one minute.
Step 7
Add the
Vegetable Stock (180 mL)
and
Marsala Wine (180 mL)
. Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
Step 8
Prepare the
Pizza Dough (1)
by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
Step 9
Top with the
Shredded Italian Blend Cheese (115 g)
and bake until golden brown, about 20 to 25 minutes.
Step 10
Before serving, sprinkle with
Crushed Red Pepper Flakes (1 pinch)
for heat. If desired, add a splash of
Aged Balsamic Vinegar (to taste)
and
Fresh Basil (to taste)
.
