avec sauce béchamel maison et ciboulette
Ingrédients : Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Pâte à pizza (blé) (farine de blé enrichie (farine de blé, niacine, fer réduit, acide ascorbique, mononitrate de thiamine, riboflavine, amylase, acide folique), eau, semoule, huile de canola, sucre, levure, sel, propionate de calcium, stéaroyl-2- lactylate de sodium, sulfate de calcium) • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Petites tomates • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mélange roquette et épinards • Échalote • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Utensils
Tags
Pâte à pizza
340 g
Mélange de champignons
400 g
Crème
56 mL
Cheddar blanc, râpé
1 cup
Mélange roquette et épinards
56 g
Petites tomates
113 g
Chives
7 g
Mélange d'épices pour sauce crémeuse
10 g
Sel de truffe
1 g
Vinaigre balsamique
1 tbsp
Échalote
1 unit(s)
Butter*
2 tbsp
Sucre*
0.25 tsp
Huile*
1.33 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Lait*
0.25 cup
- Before starting, remove dough from the fridge and rest in a warm spot for 20 min.
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- Drizzle 1 tsp oil over top of dough. (NOTE: For 4 servings, drizzle 1 tsp oil over top of each piece of dough.)
- With oiled hands, stretch dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place while you prep remaining ingredients.
- Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Thinly slice chives.
- Peel, then finely chop shallot.
- In a measuring cup, combine 1/4 cup (1/2 cup) milk and cream. Set aside.
- Heat a large non-stick pan over medium-high (use high for 4 servings).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook for 5-8 min, stirring occasionally, until golden.
- Remove from heat, then stir in half the vinegar and half the truffle salt. Season with pepper.
- Transfer mushrooms to a plate.
- Carefully wipe the pan clean with paper towels.
- Reheat the same pan over medium-low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until tender.
- Sprinkle Cream Sauce Spice Blend over top, then stir until shallots are coated.
- While stirring, gradually add milk-cream mixture. Bring to a gentle boil.
- Cook for 1-2 min, stirring often, until sauce thickens. (TIP: Sauce should be thick.)
- Remove from heat.
- With oiled hands, stretch dough again into a large 10 x 15 oval. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over top of dough. Sprinkle cheese over top of sauce.
- Top with mushrooms.
- Bake pizza in the middle of the oven for 16-22 min, until golden and crisp. (NOTE: For 4 servings, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve tomatoes.
- In a large bowl, combine remaining vinegar, half the chives, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes and arugula and spinach mix. Season with salt and pepper. Just before serving, toss to combine.
- Sprinkle pizza with remaining chives. Let sit for 3 min.
- Cut pizza into slices, then sprinkle as much remaining truffle salt over top as you like.
- Divide pizza between plates. Serve salad alongside.
1050
kcal
Calories
56
g
Fat
29
g
Saturated Fat
95
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
1980
mg
Sodium
1.5
g
Trans Fat
1450
mg
Potassium
600
mg
Calcium
7.5
mg
Iron
