Wild Mushroom + Taleggio Pizza with Fontina Béchamel & Spicy Tarragon Oil. | Manini's, LLC

Ingredients

• 1 package Manini’s Gluten Free Pizza Crust (2 crusts per package)
• 3 tablespoons Manini’s Multi-Purpose Gluten Free Flour
• 3/4 cup extra-virgin olive oil
• 1 tablespoon crushed red pepper flakes
• 1 cup fresh tarragon leaves
• 1/4 cup fresh parsley
• Coarse salt
• 2 tablespoons unsalted butter
• 1 cup half-and-half (plus another 1/4 cup to thin the sauce, if needed)
• Freshly grated nutmeg
• Freshly ground black pepper
• 1 1/2 cups grated fontina cheese
• 4 tablespoons olive oil, divided
• 2 tablespoons minced shallots
• 2 cups stemmed and chopped assorted wild mushrooms (such as shiitake, oyster, porcini, or chanterelle)
• 4 ounces taleggio cheese, sliced
• 1/4 cup sundried tomatoes
• Small handful fresh basil, cut into ribbons