MUSHROOM-AND-GOAT CHEESE BECHAMEL PIZZA

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.