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Broccoli and Mushroom White Pizza – vegetarian recipe
Stav Kogan

Broccoli and Mushroom White Pizza

Elevate pizza night with this incredible Broccoli and Mushroom White Pizza. A perfectly crisp crust is topped with a luscious, garlicky two-cheese white sauce, tender-crisp broccoli florets, and savory sautéed mushrooms for a sophisticated and comforting vegetarian meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 275
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbs / 28 g (0.99 oz) nonhydrogenated margarine or butter, divided
  • 6 oz (170 g) mushrooms, sliced
  • 8 oz (225 g) broccoli florets
  • 1 Tbs / 8 g (0.28 oz) all-purpose flour
  • 1 cup (240 ml) low-fat milk
  • 2 cloves garlic, minced
  • ¼ tsp (1.5 g / 0.05 oz) salt
  • ½ cup (56 g / 1.98 oz) shredded mozzarella, divided
  • ¼ cup (25 g / 0.88 oz) grated Parmesan, divided
  • 1 13.8-oz / 391 g (13.8 oz) package refrigerated pizza dough
  • For an even crispier base, par-bake the pizza dough for 3-4 minutes on the hot stone before adding the sauce and toppings.

Method
 

  1. Preheat Your Oven: Place a pizza stone or baking sheet on the center rack of your oven and preheat to 425°F / 220°C. 2.
  2. Sauté the Veggies: In a large skillet, melt 1½ tsp. of the margarine over medium-high heat.
  3. Add the sliced mushrooms and cook, stirring frequently, for 4 to 7 minutes until they begin to brown.
  4. Add the broccoli florets and ⅓ cup of water.
  5. Cover the skillet tightly and steam for 3 to 4 minutes, until the broccoli is tender-crisp. 3. Make the White Sauce: While the veggies cook, melt the remaining 1½ Tbs. margarine in a small saucepan over medium-high heat.
  6. Whisk in the flour and cook for 2 minutes, stirring constantly, until it turns a pale golden color. Gradually whisk in the milk, minced garlic, and salt.
  7. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and just begins to boil.
  8. Remove from the heat and stir in ¼ cup of mozzarella and 2 Tbs. of Parmesan until the cheese is fully melted and the sauce is smooth. 4. Assemble the Pizza: Carefully shape your pizza dough according to the package . Cautiously remove the hot pizza stone from the oven and place the shaped dough directly onto it. 5.
  9. Top and Bake: Spread the creamy white sauce evenly over the dough, leaving a ½-inch border around the edge.
  10. Arrange the cooked broccoli and mushroom mixture over the sauce.
  11. Sprinkle the remaining ¼ cup mozzarella and 2 Tbs. Parmesan over the top.
  12. Bake for 18 to 20 minutes, until the crust is golden brown and the cheese is hot and bubbly.
  13. Let it cool for a few minutes before slicing and serving.
  14. Preheating your baking stone or sheet is the key to achieving a perfectly crisp, non-soggy crust.
  15. Don't overcrowd the mushrooms in the pan.
  16. Cook them in batches if needed to ensure they brown properly rather than steam.
  17. Pat the cooked vegetables dry with a paper towel before adding them to the pizza to prevent excess moisture.

Nutrition

Calories: 275kcalCarbohydrates: 38gProtein: 13gFat: 9g

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