Directions

1. Add the butter and flour to your sauce pot over medium low heat, and whisk for 1-2 minutes.

2. Begin adding the milk (warm or room temp. is ideal) in small increments while whisking. The sauce may look broken, or even seize up at the beginning of this process, just keep adding milk and stirring, and it will come together. Once it begins to become smooth, you can turn the heat up a little, add more milk each time, and wait for it to begin to start bubbling. You should be whisking the entire time.

3. Once all of the milk has been added, add the salt and nutmeg, and continue cooking/stirring for one or two more minutes,
4. Set it aside, and allow it to cool slightly. It will thicken as it cools.

Toppings

1. Once your oven is preheated and your pizza shaped (see “PTK Pizza Dough” instructions), use the parchment to help slide it onto the back of a sheet tray (if you do not have a pizza peel, that is).

2. Add the mushrooms, olive oil, salt, sage, and fennel to a mixing bowl, and mix until the mushrooms are evenly coated.
3. Top the pizza with the ingredients above in the order listed, minus the fresh thyme and orange zest.
4. Sprinkle the entire pizza with a pinch of salt and pepper. Don’t skip the egg yolk!
5. Use the pizza peel or sheet tray to slide the pizza onto the pizza stone in the oven (the parchment will survive), and cook for 7 minutes.
6. If you do not have a stone, just slide the pizza onto the sheet tray (the normal way), and bake in the oven as is for ten minutes, rather than seven.
7. Use tongs to slide the pizza out of the oven and back onto the sheet tray or your cutting surface
8. Top with fresh thyme leaves and a little orange zest.
9. This is normally the point where I dump hot sauce, pepper flakes, or both everywhere. Up to you.