via culinary covers
2 Tbsp. butter
2 cups sliced mushrooms
3 cups broccoli florets (sliced small)
1 Tbsp. all-purpose flour
1 cup low fat milk
2 cloves minced garlic
1/4 tsp. salt
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
your favorite pizza dough, ready to shape
2 cups sliced mushrooms
3 cups broccoli florets (sliced small)
1 Tbsp. all-purpose flour
1 cup low fat milk
2 cloves minced garlic
1/4 tsp. salt
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
your favorite pizza dough, ready to shape
Preheat oven to 425. Melt 1 1/2 tsp. butter in skillet over medium-high heat. Add mushrooms and saute 4 to 7 minutes, or until beginning to brown. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender and remove from heat. Meanwhile, heat remaining 1 1/2 Tbsp. butter 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 1/4 cup mozzarella and 2 Tbsp. Parmesan until sauce is smooth and cheese is melted. Shape your pizza dough onto a pan and spread white sauce over dough to within 1/2-inch of edge. Top with broccoli + mushroom mixture. Sprinkle remaining mozzarella and Parmesan over top. Bake for 13-15 minutes until edges of pizza are golden and center is hot and bubbly. Cool slightly before eating.
