Pizza is a favorite around here, and so is broccoli. Why not put them together? I was flipping through a Vegetarian Times from last spring, and came across this recipe. We’re always on the lookout for finding new pizza topping combinations, just to try something different (it’s easy to get stuck in a rut). The two-cheese white sauce was creamy and added a depth to the flavor combination on the pizza. We did use a pre-made pizza dough, which can be found in grocery stores (or Trader Joe’s). We sometimes make our own, which is equally easy and delicious (but that’s for another post).
Mushroom & Broccoli Pizza
Adapted from:Vegetarian Times Magazine
pizza dough for 1 pizza
2 tbsp butter
2 cups mushrooms, sliced
3 cups broccoli, sliced
1 tbsp all purpose flour
1 cup milk
4 garlic cloves, minced
1/2 tsp salt
1 tsp crushed red pepper
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
Heat the oven to 425 degrees. Shape the pizza dough in your favorite shape and place it on a pizza stone. We place our pizza into the over for about 4-5 minutes before adding the ingredients on top- giving the whole pizza a crunch. Once the time has passed, we take the pizza dough out.
Meanwhile, melt the butter in a saucepan over medium heat. Add flour, cook for 2 minutes until it is pale golden, stirring constantly. Slowly, stir in milk, garlic, salt and crushed red pepper. Cook for 3-4 minutes, continue stirring until the mixture thickens and begins to boil. Remove from heat, and stir in 1/4 cup mozzarella and 2 tbsp of Parmesan. Stir until the sauce is smooth and the cheese has melted.
When the pizza is out of the oven, spread the white sauce over the dough. Then, top with the broccoli and mushrooms. Next, sprinkle the remaining mozzarella and Parmesan over the top. Return to oven and bake for about 10-15 minutes, or until the edges of the pizza are golden and the cheese is bubbly. Take it out of the oven, and let it cool slightly before slicing.
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