Ingredients

The following ingredients have 8 Servings
  • 1 batch no knead pizza dough
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 cup cremini mushrooms (sliced)
  • 1 onion (sliced)
  • 1 pinch red pepper flakes ((optional, but recommended))
  • 1 pinch salt
  • 3/4 cup mozzarella cheese (grated)
  • 1 cups brie cheese ( cut up into 1 inch square pieces)
  • 1/3 cup cream cheese (flavored or plain)
  • 1/8 teaspoon salt
  • 2-3 Tablespoons heavy cream (or half n half)

Instruction

  • Preheat your oven to the highest setting, and place a pizza stone or a rimless baking sheet or an inverted baking sheet on the middle rack of your oven. ( For more details and tips on baking pizza dough and adjusting the crust preference, you can read the no knead pizza dough recipe post).
  • Divide the dough in half and roll out the dough to your desired thickness ( and always remember the dough will puff up to about twice it’s thickness while baking). Let the dough sit covered for about 10 minutes.
  • In the meantime, preheat a skillet over medium-high heat and add in the olive oil.
  • Add the garlic, mushrooms, and onions and sauté for about 7 minutes until they cook. Add the salt and pepper flakes and sauté for a few more seconds.
  • To make the white sauce: Mix all ingredients together in a bowl.
  • Turn off the heat and let the mixture cool down for 10 minutes (alternatively you may chill it for 5 minutes).
  • Spread this white sauce mixture over the pizza dough as evenly as you can—it doesn’t have to be perfect. And top with a thin layer of mozzarella then scatter the mushrooms and onions, and brie cheese.
  • you can add some dollops of basil pesto
  • Bake the pizza for 12-15 minutes ( depending on the size and thickness of your dough).
  • When the pizza is done, enjoy right away