Pizza with Black Truffle Béchamel with Baby Spinach & Mushroom
  • Prep time: 25 minutes
  • Calories: 550
Hooray! It's that time of year again - Local Truffle Season! We're got beautiful black winter truffles from Manjimup Truffle & Wine Co for you. A rich truffle bechamel forms the base of this pizza - finished with earthy mushrooms, spinach and plenty of cheese, even if you've never had a truffle in your life, we think this pizza is one to remember.
  • 90 g of Mozzarella (Grated)
  • 1 of Pizza Base
  • 1 of Garlic Clove
  • 20 g of Parmesan (Shredded)
  • 1 75g Pack of Baby Spinach
  • 5 g of Truffle
  • 1 of Shallot
  • 1 Tbsp of Butter (pantry)
  • 1 Tbsp of Plain Flour
  • 12 Cup of Milk (pantry)
  • 50 g of Mushrooms

Preheat Oven & Prep Ingredients:

Preheat oven to 250°C. Peel and mince garlic. Peel shallot and finely dice. Thinly slice mushrooms. Using a fine microplane, grater or truffle shaver, grate fresh black truffle.

Make Truffle Béchamel:

Melt butter in a small pot on medium heat. Add garlic and flour, stir until a paste forms. Add 1 Tbsp shallot and reduce heat to low. Slowly pour in milk a little at a time (see tip). Once combined, remove from heat, and stir through 12 the parmesan (reserve some for garnish) and about 1 Tbsp black truffle (to suit your taste). Season to taste.

Assemble Pizza:

Place pizza base on an oven tray and slather with truffle béchamel sauce. Sprinkle 34 of the mozzarella over the sauce and top with a layer of baby spinach, a little reserved grated black truffle (to taste) and sliced mushrooms. Sprinkle over the remaining mozzarella.

Cook Pizza:

Cook pizza for 10-12 minutes until the cheese and crust are golden brown, or done to your liking.

You Plate It:

Remove pizza from oven and season with salt and pepper. Top with remaining parmesan and any remaining grated black truffle (if you have any left). Slice and enjoy!