Best 4 Mushroom And Goat Cheese Bechamel Pizza Recipes

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Indulge in a symphony of flavors with our tantalizing Mushroom and Goat Cheese Bechamel Pizza. This delectable dish combines the earthy essence of mushrooms, the creamy richness of goat cheese, and the velvety texture of a homemade bechamel sauce, all harmoniously nestled atop a crispy pizza crust. Embark on a culinary journey with three variations of this gourmet pizza: the classic Mushroom and Goat Cheese Bechamel Pizza, a sophisticated Truffle Goat Cheese Bechamel Pizza infused with the aroma of black truffles, and a vegetarian-friendly Roasted Vegetable Bechamel Pizza brimming with garden-fresh goodness. Each recipe provides detailed instructions, ensuring that you can recreate these culinary masterpieces in your own kitchen. Prepare to captivate your taste buds and tantalize your senses with this exquisite pizza extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND THREE CHEESE PIZZA



Mushroom and Three Cheese Pizza image

Provided by Tyler Florence

Categories     main-dish

Yield 3 pizzas

Number Of Ingredients 16

1 recipe Pizza Dough, recipe follows
3 tablespoons extra-virgin olive oil
2 slices prosciutto, sliced in strips
2 garlic cloves, chopped
2 fresh rosemary sprigs, needles striped from the stem
1 pound assorted wild mushrooms, such as crimini, portobello, shiitake, and oyster, coarsely chopped
Kosher salt and freshly ground black pepper
2 (4-ounce) logs goat cheese
2 cups shredded fontina
1/2 cup freshly grated pecorino
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

Steps:

  • Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant. Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat.
  • Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
  • Before cutting the pizza into slices, grate pecorino over the whole damn thing!
  • In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  • Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
  • Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
  • Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
  • Yield: 3 pizza crusts

MUSHROOM-AND-GOAT CHEESE BECHAMEL PIZZA



Mushroom-And-Goat Cheese Bechamel Pizza image

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time.

Provided by Manami

Categories     Cheese

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for dusting
1 1/2 cups milk
2 ounces fresh goat cheese, thickly sliced
freshly grated nutmeg
salt
fresh ground black pepper
crushed red pepper flakes (a few pinches (or more)
1 lb pizza dough (we always buy ours)
2 tablespoons extra virgin olive oil, plus more for brushing
1 garlic clove, smashed
1 lb assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced (we used button, personal preference)
1 teaspoon thyme leaves

Steps:

  • Preheat the oven to 500°F.
  • Preheat a pizza stone or generously oil a large baking sheet.
  • In a medium saucepan, melt the butter over moderate heat.
  • Stir in the 3 tablespoons of flour until a paste forms.
  • Gradually pour in the milk, whisking until smooth.
  • Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
  • Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
  • Remove from the heat and stir in the goat cheese until melted.
  • Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
  • Cut the pizza dough into 4 pieces.
  • On a lightly floured work surface, roll out each piece to a 6-inch round.
  • Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
  • Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
  • Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
  • Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
  • Discard the garlic.
  • Season the mushrooms with salt and pepper and stir in the thyme leaves.
  • Roll out one of the dough rounds to form a 9-inch round.
  • Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
  • Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
  • Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
  • Transfer the pizza to a work surface, cut into wedges and serve.
  • Repeat with the remaining dough and toppings.
  • E N J O Y !
  • *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.

PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS



Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts image

Eating this dish is like eating a salad and a pizza at the same time.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 45m

Yield One 12 to 14-inch pizza

Number Of Ingredients 11

1/2 recipe whole wheat pizza dough (see recipe)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil

Steps:

  • Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
  • Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
  • Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
  • Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 44 grams, Carbohydrate 69 grams, Fat 71 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 23 grams, Sodium 1238 milligrams, Sugar 6 grams

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA



Butternut Squash, Spinach and Goat Cheese Pizza image

Provided by Stephanie Clarke

Categories     Bake     Vegetarian     Low Cal     Dinner     Lunch     Goat Cheese     Spinach     Butternut Squash     Fall     Healthy     Self     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 slices

Number Of Ingredients 11

2 cups cubed butternut squash (1/2-inch pieces)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 medium red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 ounces crumbled goat cheese
1/2 teaspoon dried thyme
2 tablespoons cornmeal

Steps:

  • Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

Tips:

  • For the best flavor, use fresh mushrooms.
  • If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
  • To make sure the béchamel sauce is smooth, whisk it constantly over medium heat.
  • If the béchamel sauce is too thick, add a little bit of milk until it reaches the desired consistency.
  • If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
  • To make sure the pizza is cooked evenly, rotate it halfway through the baking time.

Conclusion:

This mushroom and goat cheese béchamel pizza is a delicious and easy-to-make meal that is perfect for any occasion. The combination of mushrooms, goat cheese, and béchamel sauce is sure to please everyone. So next time you're looking for a quick and tasty meal, give this pizza a try.

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