Directions

Spinach Béchamel Sauce

1. Make a ‘roux’: melt the butter in a saucepan over medium heat. Take the pan off the heat, add all the flour and whisk until combined and smooth. Put the pan back on low heat and cook the ‘roux’ for 5 minutes or until it looks a bit grainy in texture. Set aside.

2. In another pan scald the milk; that is, bring to a simmer. Turn the heat off, stir in the ½ tsp chopped fresh garlic and let cool for 10 minutes.

3. Slowly add the cooled milk to the ‘roux’ in a steady stream and whisk constantly. Whisk through any lumps.

4. Return pot to the heat and cook over medium-low until thickened. Whisk continuously and observe the sauce thickening. Once it comes to a low boil, turn the heat down and let it cook for 15-20 minutes, stirring occasionally. Control the amount of heat, don’t let the sauce stick to the bottom of the pan. This is a simple flour-based sauce and requires a bit of your attention to ensure a successful outcome!

5. Taste and season with the salt, pepper and nutmeg.

6. Off the heat whisk in 2 ounces (about 4 tablespoons) grated Parmesan cheese. Whisk until smooth. Add the washed spinach, sprinkle with a touch of salt and stir the spinach into the hot sauce until it is wilted. Taste again and adjust seasonings.

7. Cool the sauce in a shallow pan until ready to make the pizza.

8. Set aside 1 cup of finished sauce to use in making the pizza.

Pizza

1. Prepare the mushrooms: Pop the stems off the mushrooms*. Cradle the mushroom cap in your palm, underside of mushroom is facing up. Use a teaspoon to gently scrape out the black gills, being careful to not break the mushroom. Wipe the mushroom clean with a damp cloth. Repeat. Add cleaned mushrooms to a large bowl and coat with olive oil. Again, handle gently, don’t mash them. Add the chopped garlic and the salt and pepper. Be generous with the oil, but they should not be ‘dripping ‘in excess oil.

2. Prepare/preheat the grill. Grill on both sides, medium heat and layout on a sheet pan to cool.

3. Alternately, you can roast the mushrooms on a sheet pan in the oven at 350 degrees for 12-16 minutes or until just cooked through.

4. Let the mushrooms cool. When cool enough to handle, slice across into 1/8-inch strips. Toss the sliced mushrooms in a bowl with a bit more olive oil, the chopped parsley and a pinch more salt and pepper.

5. Don’t break them apart. Handle gently!

6. Pizza dough should be at or coming up to room temperature now if you are ready to eat pizza!

7. Preheat the oven to 450 degrees. (Should be pre-heating for a least 20 minutes before you want to have finished pizza)

8. Choose your pizza pan. A traditional round pizza pan or a rectangular ½ sheet pan. Coat the pan with olive oil and stretch the dough out into the pan. Push with the heel of your palm and stretch the dough thinly. Make sure the top of the dough is oiled as well.

9. Spread the cup of prepared spinach béchamel over the dough. Scatter the sliced mushrooms evenly over the béchamel sauce. Add the grated mozzarella and finally top with grated Parmesan.

10. Bake for 15 to 20 minutes. Turn pan halfway through cooking. Bake until browned.

*The mushrooms stems can be used in another application. Trim the bottom inch of the stem end that was in the dirt and discard that piece. Repeat. Rinse all the cleaned stem ends and use in making soup or stock or chop and sauté with shallots for an omelet filling.