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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