We were at our co-op buying a few groceries the other day and at the register, I saw the April 2010 edition of Vegetarian Times magazine. This pizza was on the cover and it looked delicious, so I added the magazine to my basket and took it home to read. We decided to give the recipe a try tonight for dinner. We love to make pizza in our house, and although this particular recipe was a little bit more involved than we are used to on pizza night, it was well worth the extra time it took to put together.
2 tablespoons Butter, divided
6 ounces Mushrooms, sliced
8 ounces Broccoli Florets
1/3 cup Water
1 tablespoon Flour (I used whole wheat flour)
1 cup Milk
2 Garlic Cloves, minced
1/4 teaspoon Salt
1/2 cup Shredded Mozzarella, divided
1/4 cup Grated Parmesan, divided
1 Pizza Crust (we used a pre-made one)
In a skillet over medium-high heat, melt 1 1/2 teaspoons butter. Add the mushrooms and cook for 4-7 minutes, or until beginning to brown, stirring frequently. Add the broccoli and 1/3 cup of water. Cover tightly and steam the broccoli in the skillet for 3-4 minutes, or until tender. Meanwhile, heat the remaining 1 1/2 tablespoons of butter in a saucepan. Add flour and cook for 2 minutes, or until it is a pale golden color, stirring constantly. Stir in the milk, garlic, and salt and cook for 3-4 minutes, or until the mixture thickens and begins to boil, stirring constantly. Remove from the heat and stir in 1/4 cup of mozzarella and 2 tablespoons of Parmesan until the sauce is smooth and the cheese is melted. Place the pizza crust on a pizza stone and spread the sauce over the crust to within 1/2 inch of the edge. Top with the broccoli mixture. Sprinkle the remaining mozzarella and Parmesan on the top of the pizza. Bake at 425 degrees for 18-20 minutes, or until the edges of the pizza are golden and the center is hot and bubbly. Cool slightly before slicing and serving.