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The Veggie Bianco

Directions:

Start frying the sliced portobello mushrooms in the olive oil and garlic until soft. Make a batch of bechamel sauce following guidelines on the mix and allow to cool. Stretch the pizza dough to about 10-12” in diameter.Place the dough onto a pizza paddle lightly dusted with flour. 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.

© Medina Foodservice, 2026