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.

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.