A luxurious white sauce truffle pizza featuring a creamy garlic béchamel base, topped with mozzarella, mushrooms, and a drizzle of truffle oil for an indulgent and flavorful experience.
1 pizza dough ball (about 12 inches diameter)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk, warmed
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 cup shredded mozzarella cheese
1/2 cup sliced cremini mushrooms
1/4 cup grated Parmesan cheese
1 tablespoon truffle oil
1 tablespoon chopped fresh parsley
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Whisk in the flour and cook for 1-2 minutes until the mixture is bubbly and slightly golden.
Gradually whisk in the warmed milk, continuing to whisk to prevent lumps.
Cook the sauce, whisking constantly, until it thickens and coats the back of a spoon, about 3-5 minutes.
Remove the sauce from heat and stir in salt, black pepper, and nutmeg. Set aside.
Spread the white sauce evenly over the rolled-out pizza dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Distribute the sliced cremini mushrooms evenly on top of the cheese.
Sprinkle the grated Parmesan cheese over the mushrooms.
Carefully transfer the pizza onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and immediately drizzle the truffle oil evenly over the top.
Sprinkle the chopped fresh parsley over the pizza for garnish.
Slice and serve hot.