Mushroom Naan Pizza

1. Preheat the oven to 400°F. Finely chop the garlic. Slice the mushrooms.

2. In a saucepan over medium-low heat, melt half of the butter. Add the flour and cook for 1 minute. Add 500| 750ml of Oatbox oat milk and whisk. Increase the heat slowly so that the sauce thickens and cook on low for 2-3 minutes. Remove from the heat and add the Grana Padano (keep 2 tbsp. for the salad) and half of the mozzarella. Mix. Add salt and pepper to taste. Set aside.

3. In a skillet over medium heat, melt the remaining butter. Add the mushrooms and cook for 3-4 minutes. Add the garlic and half the spinach and cook for 2-3 minutes. On a baking sheet with parchment paper, place the naan breads. Add 2 tbsp. of sauce on each of the naan breads. Add the remaining mozzarella cheese and the mushroom garnish. Bake in the oven for 10-12 minutes.

4. In a small bowl, mix the Italian spices to taste with 3 tbsp. of olive oil and 1 tbsp. of red wine vinegar or another of your choice. Put the spinach in a bowl and toss with the oil mixture, the remaining Grana Padano cheese and the pumpkin seeds.

5. Put the leftover bechamel sauce in a bowl. Serve the pizza with the leftover sauce as a dip and the salad. Bon appétit!