Edward Sylvia, chef at Certe
Makes 1 16’inch pizza
2 Oz Butter
½ Cup Flour
2 Cups Of Milk
2 Tbsp Dried Porcini Powder
1 Pound of Mixed Mushrooms (Cremini and Shitake are easily found)
3 Shallots Chopped
¼ Cup Olive oil
2 Tbsp Fresh Thyme
1 19 Ounce Pizza Dough *
1 Pound Of Fresh Mozzarella Sliced
6 oz GranaPadano
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To make the porcini bechemal
Form roux by cooking the butter and the flour until it smells nutty
Than whisk in the milk and the porcini powder
salt and pepper to taste
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To roast mushrooms:
Mix chopped mushrooms, shallots, olive oil and thyme in a mixing bowl and than roast in a 375 degree oven on a sheet pan
For 30-45 minutes or until liquid evaporates
To Assemble the Pizza
Roll out dough to make into16 inch circle
Placed sliced mozzarella on dough
Pipe in the porcini bechemel using a pastry bag
Sprinkle with mushrooms and the grana padano
Bake on pizza stone as high as your oven can go for about 6-10 minutes
* pizza dough can be purchased at your local pizzeria
