Mushroom, Bechamel,

1 lb Mushrooms

Salt & pepper to taste 1 c Bechamel sauce

1/2 lb Gruyere cheese;freshly grate

2 tb Parmesan cheese; fresh grate

2 tb Unsalted butter

500 degrees for at least

30 minutes. Lightly coat a baking sheet with vegetable oil. Clean mushrooms and slice thin, then saute them in

2 tablespoons of butter until all their excess liquid has evaporated. Divide

1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll or press out each ball to the desired size. Arrange the pizzettes on one or more prepared baking sheets. Spread each pizzette with some Bechamel Sauce. Distribute the mushrooms over the sauce and top with the cheeses. Dot each pizzette with butter and bake for 10 to 15 minutes, or until golden. pizzette. NOTE: Slomon suggests these crusts: Basic Pizza, Sicilian-style, Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or Onion dough. VARIATIONS Soak

2 ounces of porcini in boiling water to cover for 10 minutes. Rinse them well to rid them of their sand. Chop them roughly and saute them in

2 tablespoons of unsalted butter for 3 minutes. Add the mushrooms to the Bechamel and proceed with the recipe. Fresh golden oak (also known as shiitake mushrooms) or other wild mushrooms can be substituted for cultivate mushrooms. Halve the amount indicated in the recipe and prepare them in the same manner as regular mushrooms. Source: "The Pizza Book" by Evelyn Slomon