Pizza con Fungi and Chicken Breasts
with Truffle Salt and Cream Sauce
Creamy DIY bechamel sauce is a luxurious base for this rich mushroom and chicken pizza! Dial up the decadence factor with a sprinkle of truffle salt!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
200 g
Mixed Mushrooms
56 g
Baby Spinach
1 piece
Shallot
56 mL
Cream
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 g
Truffle Sea Salt
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 piece
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
2 piece
Garlic, cloves
2 piece
Chicken Breasts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Oil*
0.06 tsp
Pepper*
¼ cup
Milk*
Nutrition Values
Utensils
Instructions
- Drizzle 1 tsp oil over dough. (NOTE: For 4 ppl, drizzle 1 tsp oil over each piece of dough.)
- With oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place while you prep remaining ingredients.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
- Reuse the same pan to cook mushrooms in step 4.
- Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Combine 1/4 cup (1/2 cup) milk or water and cream in a measuring cup. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook, stirring occasionally, until golden, 5-6 min.
- Remove from heat, then stir in broth concentrate and half the truffle salt. Season with pepper.
- Transfer mushrooms to a plate. Carefully wipe the pan clean.
- Reheat the same pan over medium-low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots and garlic. Cook, stirring often, until tender and fragrant, 1-2 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir until coated.
- While stirring, gradually add cream mixture. Bring to a gentle boil.
- Cook, stirring often until sauce thickens, 1-2min. (TIP: sauce should be thick.)
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with spinach, then mushrooms.
- Bake pizza in the bottom of the oven until golden-brown and crisp, 15-18 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Thinly slice chicken, then arrange chicken on top of pizza.
- Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
- Divide pizza between plates.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** If this is the first use of the pan - Reuse the same pan to cook mushrooms in step 3.
Thinly slice chicken. Arrange chicken on top of pizza.
