Pizza
Yield: One 16-inch pizza
Ingredients
- 17 oz Dough
- 7 oz Black Garlic Bechamel
- 4 oz Mushrooms: Oyster, Shitake, Portabella
- 7 oz Precooked Sausage
- 8 oz Fumella
- To Taste Rosemary
- Shaved Parmesan to Taste
Directions
- Stretch the dough ball to 16” diameter.
- Spread 7 oz of garlic bechamel.
- Add Fumella.
- Add the mushroom mix.
- Add the sausage.
- Bake until crust is golden/brown.
- When pizza is baked, add some bechamel, rosemary, shaved parmesan and a drizzle of olive oil to taste.
Bechamel
Ingredients
- 1.7 oz Butter
- 1.7 oz Flour
- 17.6 oz Whole Milk
- 0.2 oz Black Garlic Powder
Directions
- In a pot, on medium/low flame melt the butter and gradually add the flour making sure to avoid chunks of flour.
- Slowly add the milk while continuously stirring.
- After 5 minutes the sauce will start thickening, remove from the range when the right consistency has been reached.
- Pour the bechamel into a container and cover with plastic in contact with it to avoid the formation of “skin”.
- If needed thin the bechamel with milk or heavy cream.
- If you need to thicken the bechamel, continue cooking.
