1 package Manini’s Gluten Free Pizza Crust (2 crusts per package)
3 tablespoons Manini’s Multi-Purpose Gluten Free Flour
3/4 cup extra-virgin olive oil
1 tablespoon crushed red pepper flakes
1 cup fresh tarragon leaves
1/4 cup fresh parsley
2 tablespoons unsalted butter
1 cup half-and-half (plus another 1/4 cup to thin the sauce, if needed)
Freshly grated nutmeg
Freshly ground black pepper
1 1/2 cups grated fontina cheese
4 tablespoons olive oil, divided
2 tablespoons minced shallots
2 cups stemmed and chopped assorted wild mushrooms (such as shiitake, oyster, porcini, or chanterelle)
4 ounces taleggio cheese, sliced
1/4 cup sundried tomatoes
Small handful fresh basil, cut into ribbons
In a small saucepan, heat the oil and red pepper flakes over medium-low heat. Cook until the flakes begin to lightly sizzle (but not brown), about 2 minutes. Remove the pan from heat and allow the oil to cool, about 20 minutes. Strain through a fine mesh sieve into a food processor.
Bring a small saucepot of water to a boil, and drop in the tarragon and parsley. Blanch the herbs until wilted but still bright green, about 1 minute. Drain the herbs and refresh under cold water. Pat the herbs dry with paper towels and transfer to the food processor with the chili oil. Add a pinch of salt and blend until smooth. Strain again through a fine mesh sieve, pressing on the herbs to release their flavor.
In a medium saucepan, melt the butter over medium to medium-low heat. Stir in the flour and whisk until a paste forms, about 1 minute. Gradually pour in the milk, whisking until smooth. Turn the heat to medium-high and bring the béchamel to a simmer, whisking constantly, until thickened, about 2 to 3 minutes. Reduce the heat to low and cook, whisking often, about 5 more minutes. Remove the sauce from the heat and stir in the fontina until melted. Season the sauce with nutmeg, salt, and pepper.
Preheat the oven to 400° and place a sheet of tin foil along the bottom to prevent drips.
Drizzle the pizza crusts with 1 tablespoon olive oil and a sprinkle of salt and pepper, each. Place the crusts directly onto the middle oven rack and par-bake for 5 to 6 minutes.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallots and mushrooms and sauté until the mushrooms are lightly browned, 3 to 4 minutes. Season with salt and pepper and remove from the heat.
Onto the par-baked crusts, evenly spread the fontina béchamel sauce and top with the mushroom-shallot mixture, taleggio, and sun-dried tomatoes.
Raise the oven temperature to 425°.
Return the pizzas directly to the middle oven rack oven and bake until golden brown, about 12 to 13 more minutes. Turn the broiler on high, and cook just until the béchamel is bubbly, about 45 seconds. Drizzle each pizza with the spicy tarragon oil and garnish with the fresh basil. Slice and serve with a simple mixed greens salad dressed with fresh lemon juice, extra-virgin olive oil, salt, and pepper.