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