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Bacon Pizza con Fungi
with Truffle Salt and Cream Sauce
Creamy DIY bechamel sauce is a luxurious base for this rich mushroom and bacon pizza. Dial up the decadence factor with a sprinkle of truffle salt!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
200 g
Mixed Mushrooms
56 g
Baby Spinach
1 unit(s)
Shallot
56 mL
Cream
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 g
Truffle Sea Salt
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
2 unit(s)
Garlic, cloves
100 g
Bacon Strips
Not included in your delivery
0.06 tsp
Pepper*
1 tsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
Nutrition Values
Utensils
Instructions
- Drizzle 1 tsp oil over dough. (NOTE: For 4 ppl, drizzle 1 tsp oil over each piece of dough.)
- With oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place while you prep remaining ingredients.
- Cut bacon strips crosswise into 1/2-inch pieces. Heat a large non-stick pan over medium heat. Add bacon. Cook, flipping occasionally, until crispy, 3-6 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat in the pan.
- Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Combine 1/4 cup (1/2 cup) milk or water and cream in a measuring cup. Set aside.
- Heat the pan with the bacon fat over medium-high heat.
- Add mushrooms. Cook, stirring occasionally, until golden, 5-6 min.
- Remove from heat, then stir in broth concentrate and half the truffle salt. Season with pepper.
- Transfer mushrooms to a plate. Carefully wipe the pan clean with paper towels.
- Reheat the same pan over medium-low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots and garlic. Cook, stirring often, until tender and fragrant, 1-2 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir until coated.
- While stirring, gradually add cream mixture. Bring to a gentle boil.
- Cook, stirring often until sauce thickens, 1-2min. (TIP: Sauce should be thick.)
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with spinach, then mushrooms and bacon.
- Bake pizza in the bottom of the oven until golden-brown and crisp, 16-20 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
- Divide pizza between plates.
If you've opted to add bacon, cut strips crosswise into 1/2-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 3-6 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. Use the pan with reserved bacon fat to cook mushrooms in step 3. Do not add butter.
Top pizza with bacon.
