This is a great take on a white pizza-full of lots of healthy vegetables, and a nice garlicky flavor. It's not your average pizza, but it's nice to deviate from the norm. This recipe calls for store bought pizza dough- but I made my own, following the basic pizza dough recipe in Joy of Cooking. I added a bit of oregano to the dough for a little extra flavor.
2 tablespoons margarine or butter, divided (I always use butter over margarine)
6 oz. mushrooms, sliced (2 cups)
8 oz. broccoli florets (3 cups)1 tablespoon all-purpose flour1 cup low-fat milk
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan, divided
1 13.8 oz. package refrigerated pizza dough
1.) Place pizza stone or baking sheet in center of oven, and heat to 425 degrees.
2.) Melt 1 1/2 teaspoons butter in a skillet over medium-high heat. Add mushrooms, and cook 4-7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3-4 minutes, or until tender. (Broccoli will be a vibrant green color when done.)
3.) Meanwhile, heat remaining 1 1/2 tablespoons butter in a saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3-4 minutes, or until mixture thickens and begins to boil. Remove from heat. Stir in 1/4 cup mozzarella and 2 tablespoons of Parmesan until sauce is smooth and cheese is melted.
4.) Shape pizza dough. Remove pizza stone/baking sheet from oven and place dough on it.
5.) Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18-20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.
(This recipe is courtesy of the April 2010 issue of Vegetarian Times magazine.)