Mushroom & Goat Cheese Pizza

 
Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpouse flour, plus more for dusting

1/2 cup milk
2 oz fresh goat cheese, thickly sliced
freshly grated nutmeg
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for brushing
1 clove garlic, smashed
1lb assorted fresh mushrooms such as porcini, crimini, white button or stemmed shitake, thinly sliced
1 teaspoon thyme leaves

Directions:

Preheat oven to 500 F, pizza stone inside.
 

In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
 

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
 

Roll out dough to form a 9-11inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
 

Transfer the dough to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, slice up and serve. Repeat with the remaining toppings.