Grandpa Joe's
Mushroom Pizza with Béchamel Sauce

A new favorite with pizza party guests.

About this recipe

We are always looking for new combinations of ingredients for our frequent pizza parties.  This one was an instant hit and is being posted by request!

Ingredients

  • Pizza Dough
  • Béchamel Sauce
  • shiitake mushrooms, sliced
  • red onion, very thinly sliced
  • extra virgin olive oil
  • fresh garlic cloves
  • Parmigiano-Reggiano cheese
  • lava salt

Directions

  1. Prepare the pizza dough.  Note that the recipe posted is for four pizzas.  The pizza dough can be made the same day and allowed to rise for two hours, or it can be made the day before and refrigerated until ready to be used.  In this case, allow the dough to come to room temperature before rolling out.
  2. Prepare the Béchamel Sauce.  One recipe should be sufficient for 6 pizzas, so adjust the recipe amounts accordingly.
  3. Heat 3 or 4 garlic cloves in a half-cup of olive oil over medium heat until the garlic just begins to brown.  Remove from the heat and allow to come to room temperature.
  4. Roll out the dough and place on a wooden peel or metal pizza plate.
  5. Spread a layer of the Béchamel Sauce over the dough.  Spread the sauce to within a quarter-inch of the edge of the dough.
  6. Add a single layer of the sliced mushrooms; then a thin layer of the sliced onion.
  7.  Drizzle the pizza with the garlic infused olive oil.
  8. Add a thin layer of freshly grated Parmigiano-Reggiano cheese.  Then sprinkle lightly with black lava finishing salt.
  9. Transfer the pizza from the peel to a preheated pizza stone (or bake on the metal pizza pan) in a 525° F oven for 7 minutes.  Use the convection fan option during the final 3 minutes if available.
Oyster Mushroom Pizza with Béchamel Sauce.

Notes

  • Any mushroom or combination of mushrooms can be substituted for the shiitakes.
Posted: August 2015; picture added: September 2015.