I love making pizza at home. This Boursin, broccoli, mushroom white pizza ranks among the best I’ve made. It’s creamy, garlicky, and utterly satisfying.
This pie uses a classic white sauce—béchamel—made from butter, flour, and milk. I season the sauce with plenty of garlic, a touch of Parmesan, and a bit of garlic powder and salt. It’s similar to a basic cheese sauce but with less cheese and a big hit of garlic for depth.
For this batch I baked the pizza on a charcoal grill. I hadn’t tried that before and it was a lot of fun—the coals lend a subtle smoky note—but you can easily bake it in a regular oven with excellent results.
How to bake a pizza on a charcoal grill.
Follow these steps to bake a pizza on a charcoal grill and achieve a crisp crust with a nicely browned top.
- Get the coals white-hot using a chimney starter. Rushing this will affect temperature and cooking consistency.
- Preheat a pizza stone in your oven at 500°F for about 30 minutes to ensure a hot, stable surface.
- When the coals are ready, arrange them to one side of the grill. Place the cooking grate over the coals and set the pizza stone on the grate above the cooler side so heat radiates indirectly.
- Keep airflow to the grill so the coals stay hot. Maintain a temperature near 500°F for the duration of the bake.
- Slide the pizza onto the hot pizza stone and bake for roughly 12–15 minutes, watching for a golden crust and bubbly cheese.
- Remove the pizza, finish with a drizzle of olive oil, fresh lemon zest, and grated Parmesan, then serve.
Recipe
Creamy Mushroom and Broccoli Pizza
Ingredients:
- 2 balls pizza dough Check my website for recipe or buy store-bought frozen dough
Béchamel sauce
- 3 cloves garlic, minced
- 2 tbs butter
- 1/4 cup flour
- 1 cup whole milk +1 tbs if too thick
- 1/4 cup Parmesan, shredded
- 1 tsp salt
- 1 tsp garlic powder
Pizza topping
- 4 mushrooms, chopped
- 1 cup broccoli, chopped
- 2 cups mozzarella cheese
- 1/2 cup Boursin cheese
Pizza finishing
- 1 tbs olive oil
- 1 tbs fresh lemon zest
- 1 tbs Parmesan
- 1/2 cup arugula
Instructions:
-
Start with the béchamel. In a small pot over medium heat, melt the butter with the minced garlic. Stir in the flour and cook for about 1 minute to remove the raw taste. Gradually whisk in the milk until smooth. Continue stirring as the sauce thickens, then add the Parmesan, salt, and garlic powder. Cook to your desired thickness—add 1 tablespoon of milk if it becomes too thick. Set aside.
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Preheat your charcoal grill or oven to 500°F. If using an oven, warm a pizza stone for a crisp bottom crust.
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Shape dough into 12-inch rounds. Spread a thin layer of béchamel on each crust, then top with chopped broccoli and mushrooms. Add mozzarella and dollops of Boursin. I like to assemble pizzas on parchment sprinkled with a bit of cornmeal so they slide easily onto the stone.
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When the grill or oven reaches temperature, slide the pizza onto the hot stone and bake for 10–15 minutes, until the crust is golden and the cheese is bubbling.
-
Remove the pizza from heat and finish with fresh lemon zest, a handful of arugula, a drizzle of olive oil, and extra Parmesan. Slice and enjoy.
Enjoy!
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