1 small (8-inch) store-bought pizza crust, such as Boboli
2 teaspoons extra-virgin olive oil
1⁄2 cup Béchamel Sauce, at room temperature
3 cremini mushroomswiped clean and sliced
1 tablespoon chopped fresh rosemary
Generous pinch of red pepper flakes
1⁄4 cup freshly shredded fontina cheese, at room temperature
Preheat the oven to 400°F.
Put the crust on a baking sheet and drizzle it with the olive oil.
Bake according to package directions, but remove the crust 5 minutes before the time suggested.
Reduce the oven temperature to 340°F. Spread the béchamel over the crust.
Top with the mushrooms, rosemary, red pepper flakes, and fontina.
Bake the pizza until the cheese melts, 4 to 5 minutes.