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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
0.06 tsp
Pepper*
1 tsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
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.