INGREDIENTS
- 20g Co-op unsalted butter
- 2 tbsp Co-op plain white flour
- 300ml Co-op whole milk
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp garlic powder
- 30g Co-op parmesan wedge, grated
- 1 tbsp Co-op olive oil
- 250g sliced mushrooms
- 2 x ready-made thin pizza bases
- 6 slices Parma ham, torn
- 120g bag salad leaves
METHOD
- Preheat the oven to 200°C/fan 180°C/gas 6
- Melt the butter in a medium saucepan over a low heat
- Add the flour and cook for a minute, stirring, until the mixture becomes a thick paste
- Turn up the heat to medium and slowly pour in the milk, whisking as you go
- Add the dried herbs and garlic powder
- Season, then simmer for 3-4 mins, or until thickened
- Add the parmesan and stir to melt
- Turn off the heat and leave to cool slightly
- Meanwhile, heat the olive oil in a large frying pan
- Cook the mushrooms for 5 mins, until light golden
- Take off the heat and season
- Top the pizza bases with the white sauce, mushrooms and Parma ham, then season with black pepper
- Slide the pizzas directly onto the oven shelves and bake for 10 mins, until bubbling and golden
- Serve with the salad leaves on the side
