Bechamel, Mozzarella, Fontina, Domestic Mushrooms, Spinach, & Goat Cheese Pizza Recipe
A creamy bechamel base topped with melty mozzarella and fontina, earthy domestic mushrooms, fresh spinach, and tangy goat cheese on a perfectly baked crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Ingredients
Method
Preparation Instructions
- 1
Prepare the Dough
Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and shape.
- 2
- 3
Assemble the Pizza
Spread the bechamel sauce evenly over the rolled-out pizza dough. Sprinkle the shredded mozzarella and fontina cheeses over the sauce. Evenly distribute the sautéed mushrooms and spinach mixture on top. Finally, crumble the goat cheese over the entire pizza and sprinkle with dried oregano.
- 4
Bake the Pizza
Transfer the assembled pizza to a baking sheet or pizza stone. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 5
Serve
Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve hot.
