In case you missed it from the recent newsletter, this recipe was submitted by Linda Bean and appears in the DeSoto Farmers’ Market Cook Fresh Cookbook.
- 2 Tablespoons butter or margarine
- 6oz. mushrooms, sliced
- 8oz. broccoli florets
- 1 small onion, sliced
- ½ cup black olives
- 1 small green or red bell pepper, sliced
- 1 Tablespoon all-purpose flour
- 1 cup low-fat milk
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ½ cup shredded mozzarella, divided
- ¼ cup grated parmesan, divided
- 1/3 cup water
- 13.8 oz. refrigerated pizza dough
Place pizza stone or baking sheet in the center of oven and heat to 425 degrees F. Melt 1 ½ teaspoons butter or margarine in skillet over medium-high heat. Add mushrooms, onions, green pepper and cook 4-7 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. Meanwhile, heat remaining 1½ Tablespoons 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 ¼ cup mozzarella and 2 Tablespoons parmesan cheese until sauce is smooth and cheese is melted. Shape pizza dough according to package directions. Remove pizza stone from oven and place dough on hot stone. If you like extra crispy pizzas, prebake the dough 3-4 minutes before adding toppings. Spread white sauce over dough to within ½” of edge and top with broccoli mixture and black olives. Sprinkle remaining mozzarella and parmesan over top. Return to oven, and bake 18-20 minutes or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving. Serves 6.
Nutritional Info Per Serving
Calories 300; Protein 13g; Carbohydrates 40g; Dietary Fiber 3g; Total Fat 10g; Saturate Fat 4.5g; Trans Fat 0g; Cholesterol 20mg; Sodium 20mg.