Mushroom, Bechamel, & Cheese Pizzette
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pizza dough
|
* |
| 1 | pound |
mushrooms
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
bechamel (white) sauce
|
*
|
| ½ | pound |
gruyere cheese
freshly grated |
|
| 2 | tablespoons |
Parmesan cheese
fresh grated |
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pizza dough
|
* |
| 453.6 | g |
mushrooms
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
bechamel (white) sauce
|
*
|
| 226.8 | g |
gruyere cheese
freshly grated |
|
| 3E+1 | ml |
Parmesan cheese
fresh grated |
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
Preheat the oven to 500 degrees for at least 30 minutes. Lightly coat a baking sheet with vegetable oil.
Clean mushrooms and slice thin, then sauté them in 2 tablespoons of butter until all their excess liquid has evaporated.
Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll or press out each ball to the desired size. Arrange the pizzettes on one or more prepared baking sheets. Spread each pizzette with some Bechamel Sauce. Distribute the mushrooms over the sauce and top with the cheeses. Dot each pizzette with butter and bake for 10 to 15 minutes, or until golden.
