Sort ingredients
bubblez989
QR Code
Listen
Pdf
Preheat the oven to 450°.
Peel the outer layers off the garlic and remove 2 cloves. Slice top off width-wise and wrap tightly in foil. Smother in olive oil and roast for 35ish minutes.
Melt the 2 tbsp butter in a saucepan over medium heat. Stir in the 3 tbsp flour until it forms a thick paste.
Gradually pour in the milk, whisking until smooth. Bring béchamel to a simmer over moderately high heat, whisking constantly until thickened, about 4 minutes.
Reduce heat to low and cook about 10 minutes, whisking often. Season with salt & pepper.
While you’re making fat paste, saute the smashed garlic and mushrooms in olive oil and the 1 tbsp of butter for 10-20 minutes, until they turn brown and shrink a lot.
Toss in 1 tbsp of flour to thicken the liquids. Deglaze the mushroom crusty bits with the white wine, and simmer off the liquid.
Prep the pizza crust by rubbing it lovingly with a very thin layer of olive oil, then spread on a thin coating of the béchamel.
Take the garlic out and hack the cloves into garlic mush bits and spread them around the pizza.
Top with shredded mozzarella and the sauteed mushrooms.
Bake for 20-25 minutes, depending on your crunch preference.