Tuesday, June 22, 2010

White Pizza with Broccoli and Mushrooms

This is a recipe that I found in my Vegetarian Times magazine.  It was my first time attempting a pizza that you don't just throw into the oven.  I am SO pleased with the results.  It is a delicious recipe that I will most certainly be making again.  By the way, I am moved into a new apartment with a phenomenal kitchen.  I will be happily cooking in here!  It's like heaven compared to our old place!

 Ingredients:
  • 2 tablespoons margarine or butter, divided
  • 6 oz. mushrooms sliced (2 cups)
  • 8 oz. broccoli florets (3 cups)
  • 1 tablespoon all-purpose flour
  • 1 cup low-fat milk
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup shredded mozzarella, divided
  • 1/4 cup grated parmesan, divided
  • 1 13.8 oz pkg. refrigerated pizza dough
Method:

1. Place pizza stone or baking sheet in center of oven and heat to 425 F
2. Melt 11/4 tsp. margarine in skillet over medium-heat.  Add mushrooms, and cook 4 to 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.
3. Meanwhile, heat remaining 11/2 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 3-4 minutes, or until mixture thickens and begins to boil, stirring constantly.
4. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
 *If you like extra-crispy pizza, prebake the dough 3-4 minutes before adding the toppings* 
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.
6. Place the pizza in the oven and bake 18-20 minutes, or until edges are golden and the center is hot and bubbly.  Cool slightly before slicing and serving.

Notes: This should be enough for 6 slices.

No comments:

Post a Comment

Counter