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Thin pizza with mushrooms, white sauce

Thin pizza with mushrooms, white sauce

Recipe by Jean-François Plante.


  • 1 pizza dough
  • A quarter cup of dried mushrooms, forest mixture
  • 60 ml (1/4 cup) chicken or vegetable broth or dry white wine
  • 125 ml (half a cup) 35% country cream
  • 125 ml (½ cup) cottage cheese
  • 6 green onions, cut into very thin slices
  • 1 clove of garlic, peeled and coarsely chopped
  • 2 tablespoons. A teaspoon of dried thyme
  • 150 grams (5 oz) fresh Parmesan cheese, grated
  • Freshly ground pepper
  • 100g (3 ½ oz) thick slices of bacon, cut into cubes
  • 1 mushroom cut into quarters

to prepare

  1. Roughly chop the mushrooms (reserve the chopped mushroom powder for garnish) and place in a bowl.
  2. Pour in the stock or white wine and mix gently. Leave it to rest for about twenty minutes to rehydrate the mushrooms.
  3. Add the chopped bacon to the skillet and cook for 3 minutes over medium heat. Pepper from the grinder. Remove and reserve bacon. Add the mushrooms to the pan and sauté the mushrooms for 3 minutes over high heat in the bacon fat. For reservations.
  4. Combine the cheese, cream, thyme and garlic in a narrow, deep bowl and using a hand blender blend into a nice smooth mixture. For reservations.
  5. Preheat the oven to 260°C (500°F).
  6. Roll out the pizza dough very thinly to cover a 38cm (15in) perforated non-stick pizza pan.
  7. In a mixing bowl, gently and thoroughly mix the moistened mushrooms with the cream mixture, cheese, and scallions.
  8. Cover the pizza dough with the mixture, leaving a loose border of about 2.5 cm (1 inch).
  9. Top with two-thirds of the Parmesan cheese, sprinkle with the preserved mushroom powder, and season generously with pepper.
  10. Top with bacon cubes, fried mushrooms and remaining cheese.
  11. Bake it for 12 minutes. Serve immediately.
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