Create a roux by melting the butter in a small sauce pan. Add the flour and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter. Whisk in the milk and bring to a simmer. Allow to simmer until thickened, continuously whisking. Once thick, season with the salt and pepper, then stir in the cheese. Taste and adjust as needed. Set aside and keep warm over low heat.

Preheat the oven to 425°F or whatever temperature your pizza dough recipe recommends.

Heat the butter and 2 counts of olive oil in a medium saute pan. Add the mushrooms and cook 5-6 minutes until soft and brown. Add the garlic and thyme leaves and cook until fragrant, about one minute. Add the stock and wine. Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose. Taste for salt and pepper.

Prepare the pizza dough by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1" gap from the crust, then evenly spoon over the mushrooms and pan sauce. Top with the shredded cheese and bake until golden brown, about 20 to 25 minutes.

Before serving, sprinkle with (optional) red pepper flakes for heat. If desired, add a splash of balsamic vinegar and fresh basil.