Grilled Portobella Pan Pizza by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Grilled Portobella Pan Pizza by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: Spinach Bu00e9chamel Sauce; This recipe makes more than you need. Use the extra as a pasta sauce, lasagna filling or as a cream soup base.; 5 tablespoons unsalted butter; u00bc cup all-purpose flour; 4 cups (1quart) whole milk; u00bd tsp chopped fresh garlic; u00bd teaspoon kosher salt, plus more to taste; Pinch ground white pepper; Pinch of ground nutmeg; 3 ounces grated Parmesan cheese, divided; 4 ounces baby spinach, washed (leave the stems on, they are tender); Pizza; 1 u00bd pounds of portobella mushrooms (Recipe has been calculated with the weight of the stems attached. If buying caps only, increase purchase weight to 2 pounds. ); 3-4 ounces extra virgin olive oil; 2-3 tablespoons chopped fresh parsley, from 6-8 sprigs (washed and dried); Kosher salt and freshly ground black pepper; 16 to 20 ounces of your own or store-bought pizza dough; 1 cup prepared spinach bu00e9chamel sauce from above recipe; 3-4 ounces whole milk mozzarella, grated (use a box grater, large holes); 1 ounce (2 tablespoons) grated Parmesan cheese

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This is a fairly ‘light’ pizza in that is not over-burdened with ingredients. And it is also a ‘white’ pizza as the base of the pizza is a béchamel sauce; not a tomato-based sauce. I used a...

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Ingredients

Spinach Bu00e9chamel Sauce
This recipe makes more than you need. Use the extra as a pasta sauce, lasagna filling or as a cream soup base.
5 tablespoons unsalted butter
u00bc cup all-purpose flour
4 cups (1quart) whole milk
u00bd tsp chopped fresh garlic
u00bd teaspoon kosher salt, plus more to taste
Pinch ground white pepper
Pinch of ground nutmeg
3 ounces grated Parmesan cheese, divided
4 ounces baby spinach, washed (leave the stems on, they are tender)
Pizza
1 u00bd pounds of portobella mushrooms (Recipe has been calculated with the weight of the stems attached. If buying caps only, increase purchase weight to 2 pounds. )
3-4 ounces extra virgin olive oil
2-3 tablespoons chopped fresh parsley, from 6-8 sprigs (washed and dried)
Kosher salt and freshly ground black pepper
16 to 20 ounces of your own or store-bought pizza dough
1 cup prepared spinach bu00e9chamel sauce from above recipe
3-4 ounces whole milk mozzarella, grated (use a box grater, large holes)
1 ounce (2 tablespoons) grated Parmesan cheese