Recipe Review 4/26/09

Joe over on Culinary in the Country used to do a Friday pizza, and thinking this was a fun way to make and try different pies, the Husband and I did something similar before he was deployed. Now that he's back, we're trying to pick up on making pizza with a bit more regularity.

We started with:
White Pizza with Broccoli and Mushrooms (Vegetarian Times, April 2010) 3.5
This may seem a bit odd, but the flavors work quite well together. It also came together more quickly than I anticipated (thanks to the Husband for starting the dough). We used Joe's favorite whole wheat crust. Seriously, this is an excellent crust and I've never had it fail.

I followed the rest of the recipe as written:
2 tbsp butter, divided
6 oz mushrooms, sliced (2 cups)
8 oz broccoli florets (3 cups)
1 tbsp AP flour
1 cup milk
2 cloves garlic, minced (2 tsp)
1/4 tsp salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan
(1 13.8 oz refrigerated pizza dough - I made my own)

1) Place pizza stone or baking sheet in center of oven, and heat to 425*

2) Melt 1 1/2 tsp margarine in skillet over medium-high. Add mushrooms and cook 4-7 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.

3) Meanwhile, heat remaining 1 1/2 tbs 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 3-4 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 melted.

4)Shape pizza dough according to directions. Remove stone or baking sheet from oven and place dough on hot stone.

5. Spread white sauce over dough to within 1/2" from edge and top with broccoli mixture. Sprinkle remaining cheese over top. Return to oven and bake 20 minutes or until edges of pizza are golden and center is hot an bubbly.