INGREDIENTS

INSTRUCTIONS

"The cuisine of Piedmont in Italy has a decidedly French undertone.
Where else would you eat pizza with Bechamel Sauce? If you think this
combination is a bit rich, Waverly Root, in "The Food of Italy,"
describes a similar pizzette to which freshly grated white truffle  was
added. Extravagant, yes, but absolutely scrumptious. Dried  porcini or
fresh golden oak mushrooms would also make an excellent  and less
expensive variation."  Preheat the oven to 500 degrees for at least 30
minutes. Lightly coat  a baking sheet with vegetable oil.  Clean
mushrooms and slice thin, then saute them in 2 tablespoons of  butter
until all their excess liquid has evaporated.  Divide 1 recipe pizza
dough into 6 or 10 or 12 equal pieces and roll  or press out each ball
to the desired size. Arrange the pizzettes on  one or more prepared
baking sheets. Spread each pizzette with some  Bechamel Sauce.
Distribute the mushrooms over the sauce and top with  the cheeses. Dot
each pizzette with butter and bake for 10 to 15  minutes, or until
golden.  Yield: 6 6-inch appetizers size OR 10 to 12 4-inch party size
pizzette.  NOTE: Slomon suggests these crusts: Basic Pizza,
Sicilian-style,  Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or
Onion dough.  VARIATIONS  Soak 2 ounces of porcini in boiling water to
cover for 10 minutes.  Rinse them well to rid them of their sand. Chop
them roughly and  saute them in 2 tablespoons of unsalted butter for 3
minutes. Add the  mushrooms to the Bechamel and proceed with the
recipe.  Fresh golden oak (also known as shiitake mushrooms) or other
wild  mushrooms can be substituted for cultivate mushrooms. Halve the
amount indicated in the recipe and prepare them in the same manner as
regular mushrooms.  Source: "The Pizza Book" by Evelyn Slomon Posted to
MM-Recipes Digest  V3 #263  Date: Thu, 26 Sep 1996 03:11:28 +0000
From: Linda Place <placel@worldnet.att.net>

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