Béchamel, Wild Garlic, Sea Beet And Dandelion Pizza With Mushrooms, Truffle Oil And Three Cheese

Fresh, homemade pizza

Pizza base 

Bechamel and wilted foraged greens

4 different types of cheese topping, mushrooms and truffle oil

I used the wild garlic foccaccia recipe that I've recently posted to make the base of the pizza (without the wild garlic of course, you will need that for the bechamel) and hand stretched them roughly into circles as I don't own any circular pizza trays! 

At least it has a 'rustic' look to it.....

It was a simple bechamel that I made using butter, plain flour and milk with salt and pepper. Once it has thickened up, add your greens, finely chopped and wilt them in the bechamel.

Spread bechamel and greens mix onto pizza base.

Next, finely sliced mushrooms and spread them evenly over the top.

The cheeses I used were ricotta, mozzarella, emmental and parmesan. Yes I will admit that i got carried away but when you're a veggie, cheese is the best part of a pizza!

Drizzle with a bit of truffle oil if you like, if not olive oil will suffice.

Bake in the oven on 200 degrees celcius for about 20 minutes (keep checking- depending on the thickness of the base cooking times will vary dramatically)