Roasted Mushroom / White Recipe
Béchamel Sauce + Smoked & Fresh Mozzarella + Ozark Forest Mushrooms + Sausage + Olive Oil
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.
Dough & Assembly
Béchamel Sauce (White Sauce)
Mushrooms & Toppings
Finish & Bake
Method
Dough & Assembly
- 1
Prepare dough
If using refrigerated dough, bring to room temperature for 30–60 minutes so it's pliable. Preheat wood-fired oven or pizza oven to 700–900°F (depending on oven capability). Lightly dust a pizza peel or work surface with flour (or 2 tsp cornmeal/semolina). Stretch or roll dough to a 12–14 inch round, leaving a slightly thicker rim for the crust. Brush the outer rim lightly with 1 tbs olive oil; set assembled dough aside until toppings are ready.
Béchamel Sauce (White Sauce)
- 2
Make béchamel
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk constantly for 1–2 minutes to cook the raw flour (roux should be pale, not brown). Slowly add 1.5 cups whole milk in a steady stream while whisking to avoid lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning. Keep warm; if it thickens too much while cooling, whisk in a tablespoon of milk to loosen.
Mushrooms & Toppings
- 3
Cook sausage
Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the 6 oz crumbled sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Transfer cooked sausage to a bowl and drain any excess fat, leaving pan heat for mushrooms.
- 4
Sauté mushrooms
In the same skillet, add remaining 1 tbs olive oil. Add 12 oz sliced mixed Ozark mushrooms, 1 tbsp minced shallot, and cook over medium-high heat without crowding the pan so mushrooms brown rather than steam. After 3–4 minutes, add 2 tsp minced garlic, 1 tsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and (optional) 1/4 tsp crushed red pepper flakes. Continue to cook until mushrooms are deeply browned and any liquid has mostly evaporated, about 4–6 more minutes. Remove from heat and let cool slightly. Combine mushrooms with cooked sausage.
- 5
Prepare cheeses
Tear 6 oz fresh mozzarella into small pieces and grate or tear 4 oz smoked mozzarella. Pat fresh mozzarella pieces dry with paper towel to prevent excess moisture on the pizza.
Assemble & Bake
- 6
Assemble pizza
Spread a thin, even layer (about 3/4 cup) of the warm béchamel sauce over the stretched dough, leaving the rim bare. Scatter the sausage and mushroom mixture evenly over the sauce. Distribute torn fresh mozzarella and smoked mozzarella evenly on top, leaving some gaps so the crust can blister. Sprinkle a small handful of chopped parsley over the top if desired.
- 7
Bake
Transfer pizza to the hot stone or floor of the wood-fired oven using the dusted peel. Bake at high heat (700–900°F) until crust is blistered and cheese is melted and slightly golden, 2–5 minutes depending on oven temperature and distance from flame. Rotate the pizza as needed for even cooking.
- 8