Makes 2x 30cm pizzas
Do you love garlicky sauteed mushrooms with a fragrant hit of rosemary? Or the taste of a delicious creamy white béchamel sauce? Well look no further. I created this pizza specifically for Jerome's palate. Firstly, he absolutely adores white sauce. He will put it on pizzas, pastas, bakes and anything else that he gets his hands on. The only problem is that since we have been vegan, we haven't tasted a delicious white sauce. So, I decided to challenge myself to make the PERFECT white sauce and OMG this is amazing. You really need to mince the onion to ensure that the onion flavour is evenly combined throughout the sauce. Oh my... I will guarantee that you will be licking the spoon after you make this. Secondly, Jerome loves mushrooms. Especially mushrooms sauteed with garlic and rosemary. He will eat them for breakfast, lunch and dinner... and probably dessert if I made a chocolate sauce. Tee hee! So, I really would love for you try these pizzas as they are absolutely amazing and so rich in flavour!
Béchamel (white) Sauce:
¼ cup margarine
2 garlic cloves, minced
¼ cup tightly packed minced yellow onion
¼ cup tightly packed minced yellow onion
¼ cup corn flour
2 cups soy milk
1 tablespoon nutritional yeast
salt and pepper
pinch of nutmeg
1 tablespoon lemon juice
2 cups soy milk
1 tablespoon nutritional yeast
salt and pepper
pinch of nutmeg
1 tablespoon lemon juice
Mushroom Topping:
2 tablespoons margarine
1 garlic clove, minced
¼ teaspoon finely chopped rosemary
600g mixed wild mushrooms
salt and pepper
2 tablespoons margarine
1 garlic clove, minced
¼ teaspoon finely chopped rosemary
600g mixed wild mushrooms
salt and pepper
Other:
2 30cm pizza bases (recipe here)
¼ cup pine nuts
1 small red capsicum, thinly sliced
baby spinach to garnish (optional)
vegan parmesan to serve (optional)
2 30cm pizza bases (recipe here)
¼ cup pine nuts
1 small red capsicum, thinly sliced
baby spinach to garnish (optional)
vegan parmesan to serve (optional)
Make the béchamel sauce:
- In a pot on medium to high heat, add the margarine, onion and garlic.
- Sauté until the margarine has melted and the onion is transparent.
- Add in the corn flour and stir until combined into a paste.
- Add the soy milk, nutritional yeast, salt and pepper, nutmeg and lemon juice. Stir until combined. Bring to the boil and then turn the heat down to a low simmer and stir for five minutes or so until thickened. Keep stirring to prevent it from sticking to the bottom of the pot.
- Once thickened, take off the heat and allow to sit and cool while you prepare the mushrooms. (The sauce will become thicker when cooling)
Prepare the mushroom topping:
- In a pan on high heat, add the margarine, garlic and rosemary to a pan.
- Sauté until the margarine has melted and the garlic is fragrant.
- Add the mushrooms and season with salt and pepper.
- Sauté for 15 to 20 minutes until the mushrooms have reduced in size and are tender.
- Take off the heat.
Prepare the pizza
- Preheat oven to 200 degrees Celsius and line two pizza trays with baking paper or spray oil.
- Divide the béchamel sauce between the two pizza bases and use a spoon to spread the sauce evenly.
- Use tongs to evenly distribute the mushroom topping between the two pizza bases.
- Top with the sliced capsicum and pine nuts.
- Bake the pizza bases for 20 minutes or so until lightly browned on top or to your liking.
- Take out of the oven and garnish with baby spinach and vegan parmesan if desired.
- Serve immediately!
- Use any of your favourite mushrooms. I used button, shitaki, enoki and porcini mushrooms. If you are using delicate mushrooms such as enoki mushrooms, you may need to skip the sauteeing step and just place them on top of the pizza before baking as they are already so thin.
- Make sure that the onion is minced. This avoids lumps in your sauce and also gives it a nice fragrant consistent flavour when sauteed with the margarine.
- I use Nuttelex vegan margarine found in Coles or Woolworths (Australia).