Mushroom, Bechamel, and Cheese Pizzette

• 1 Recipe pizza dough
• 1 pound mushrooms
• 2 tablespoons butter, unsalted
• 1 x salt and black pepper to taste
• 1 cup bechamel (white) sauce
• 1/2 pound gruyere cheese freshly grated
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated fresh grated
• 2 tablespoons butter, unsalted

1. Preheat the oven to 500 degrees for at least 30 minutes.
2. Lightly coat a baking sheet with vegetable oil.
3. Clean mushrooms and slice thin, then saute them in 2 tablespoons of butter until all their excess liquid has evaporated.
4. Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll or press out each ball to the desired size.
5. Arrange the pizzettes on one or more prepared baking sheets.
6. Spread each pizzette with some Bechamel Sauce.
7. Distribute the mushrooms over the sauce and top with the cheeses.
8. Dot each pizzette with butter and bake for 10 to 15 minutes, or until golden.

mushrooms, butter, salt, bechamel, gruyere cheese, parmesan, butter

Taken from recipeland.com/recipe/v/mushroom-bechamel-cheese-pizzet-46961 (may not work)