There are two interesting things about this pizza: first, it’s made with a parmesan bechamel sauce,

as opposed to a traditional tomato sauce; and second, it’s topped with maple syrup!

Recipe Courtesy of Foodie Foray


  • 1 tbsp yeast 
  • 2 cups warm water 
  • 5 cups white flour 
  • 1 1/2 tbsp Kosher salt 
  • 3  cloves garlic (finely diced)
  • 2 tbsp unsalted butter 
  • 2 tbsp corn starch 
  • 1 cups milk 
  • 3/4 cups freshly grated parmesan (separated)
  • 1 lbs bacon (cooked)
  • 2 1/2 cups Shitake mushrooms (sliced)
  • 2 1/2 cups Portobella mushrooms (sliced)
  • 1 tbsp olive oil (plus a squirt)
  • 1  large white onion (sliced)
  • 2  shallots (sliced)
  • sea salt (to taste)
  • coarsely ground black pepper (to taste)
  • 1/2 cup maple syrup 

Step 1   Make  the Pizza Dough.. Add yeast and warm water to the bowl of a stand mixer and allow to bloom for 5 minutes. Add half of the flour to the yeast and mix on medium until well combined, scraping sides of the bowl with a spatula if necessary. Once combined, reduce the mixer speed slightly (to prevent the flour from flying everywhere) and add the remaining flour and salt. Continue mixing and increase speed gradually until a cohesive ball of dough is formed. Cover the mixing bowl with a damp cloth and let rise for a minimum of 20 minutes. Add a small amount of olive oil to the bowl to help remove the dough. Break dough into up to three segments and spread out on a greased pizza or baking pan.

Step 2:  Prepare Parmesan Bechamel

Melt butter in a medium saucepan over medium heat. Once melted, add the garlic and sauté until fragrant (about 1 minute). Remove from heat and whisk in corn starch to form a roux. Return to heat and add milk, whisking frequently until thickened. Add freshly grated Parmesan and whisk until combined. Set aside. Prepare Toppings

Step 3:  Preheat Oven to 400 F

Step 4  Add bacon to a baking sheet and cook for 20 minutes - flipping half way through. Once cooked, remove excess grease and    chop into 1/2 in pieces.  Set aside.

Step 5:  Add the mushrooms to a dry frying pan and cook over medium heat - stirring frequent to avoid sticking - until soft and fragrant (5-7 mins)   Set aside.
Step 6:  Add  olive oil and the onions to the same pan and saute until tender and golden  brown (approx 3 mins)

Step 7:  Increase Oven Temperature to 425 F
Step 8:  Spread finished dough out on a greased 14 inch perforated pizza pan. Use a large spoon, spread equal portions of bechamel on the pizza  dough and add remaining toppings starting with onions and ending with brie.                                                 

Step 9: Bake the assembled pizzas for 18 minutes until crispy and golden brown. Drizzle pizza with maple syrup, add freshly grated parmesan and serve.

The flavour profile of this pizza is incredible: the crispiness of the crust,, the saltiness of the bacon, the savory nature of the mushrooms and brie, and the sweetness of the onion and maple syrup combine magically to create a multi-sensory taste experience.  This one will blow you away! 

You likely have most of the ingredients on hand but all are available in your Local Marketplace

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