Pizza Bianca With Mushrooms, Fontina, And Rosemary

Name: Pizza Bianca With Mushrooms, Fontina, And Rosemary
Cook time: 10 min
Total time: 15 min
Ingredients: 1 small (8-inch) store-bought pizza crust, such as Boboli; 2 teaspoons extra-virgin olive oil; 1⁄2 cup Béchamel Sauce, at room temperature; 3 cremini mushroomswiped clean and sliced; 1 tablespoon chopped fresh rosemary; Generous pinch of red pepper flakes; 1⁄4 cup freshly shredded fontina cheese, at room temperature

A pizza bianca (“white pizza”) is simply a pizza made without tomato sauce. Fontina cheese has an earthy taste that pairs perfectly with the mushrooms and rosemary here.

HERB

1 small (8-inch) store-bought pizza crust, such as Boboli
2 teaspoons extra-virgin olive oil
1⁄2 cup Béchamel Sauce, at room temperature
3 cremini mushroomswiped clean and sliced
1 tablespoon chopped fresh rosemary
Generous pinch of red pepper flakes
1⁄4 cup freshly shredded fontina cheese, at room temperature

Preheat the oven to 400°F.
Put the crust on a baking sheet and drizzle it with the olive oil. Bake according to package directions, but remove the crust 5 minutes before the time suggested.
Reduce the oven temperature to 340°F. Spread the béchamel over the crust. Top with the mushrooms, rosemary, red pepper flakes, and fontina.
Bake the pizza until the cheese melts, 4 to 5 minutes.

This delicious recipe is from our cookbook:

Herb: Mastering the Art of Cooking with Cannabis.

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