Juraregal Block (French Gruyère Style) (041710)
KNORR GARDE D’OR Bechamel Sauce (050830)
Extra Virgin Olive Oil (051191)
Start fry frying the sliced portobello mushrooms in the olive oil and garlic until soft. Leave to cool. Stretch the pizza dough to about 10-12” in diameter. Place the dough onto a pizza paddle lightly dusted with flour. Spread the base with the bechamel sauce. Scatter over the mushrooms, spinach and dot all over with the cheese. Sprinkle over the thyme leaves and pinenuts and cook in a hot oven until bubbly and crisp.