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1
Preheat the oven to 500u00b0F.
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2
Preheat a pizza stone or generously oil a large baking sheet.
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3
In a medium saucepan, melt the butter over moderate heat.
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4
Stir in the 3 tablespoons of flour until a paste forms.
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5
Gradually pour in the milk, whisking until smooth.
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6
Bring the bechamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
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7
Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
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8
Remove from the heat and stir in the goat cheese until melted.
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9
Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
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10
Cut the pizza dough into 4 pieces.
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11
On a lightly floured work surface, roll out each piece to a 6-inch round.
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12
Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
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13
Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
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14
Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
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15
Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
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16
Discard the garlic.
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17
Season the mushrooms with salt and pepper and stir in the thyme leaves.
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18
Roll out one of the dough rounds to form a 9-inch round.
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19
Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
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20
Spread 1/3 cup of the bechamel over the dough and scatter one-fourth of the mushrooms on top.
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21
Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the bechamel is bubbling.
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22
Transfer the pizza to a work surface, cut into wedges and serve.
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23
Repeat with the remaining dough and toppings.
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24
E N J O Y !
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25
*The bechamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
