White Pizza with Broccoli and Mushrooms
A white pizza built on a two-cheese milk sauce, topped with sautéed mushrooms and steamed broccoli florets. It bakes on a hot stone so the crust stays crisp under the creamy topping.
Ingredients
- 2 tablespoon nonhydrogenated margarine, divided; or butter
- 6 ounce mushrooms, sliced (2 cups)
- 8 ounce broccoli florets, (3 cups)
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk
- 2 clove garlic, minced (2 teaspoons)
- ¼ teaspoon salt
- ½ cup mozzarella, shredded, divided
- ¼ cup Parmesan, grated, divided
- 1 package refrigerated pizza dough, 13.8 ounce
Method
- Place pizza stone or baking sheet in center of oven, and heat to 425°F.
- Melt 1½ tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and ⅓ cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
- Meanwhile, heat remaining 1½ Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in ¼ cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
- Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
- Spread white sauce over dough to within ½ inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.