i left you all hanging with the last post, huh? in case you didn’t read it, i professed my utter distaste for broccoli, and let you know that i finally found two recipes that made broccoli actually taste good (at least to me).
i was amazed to hear the reactions from my friends and family – so many of you absolutely love broccoli! although i am still not on the broccoli loving team with you, i’m glad that you enjoy it, because this second recipe is very broccoli heavy!
what is it? i’m sure you have all guessed by now (the title and pictures must have tipped you off), but the second recipe is broccoli mushroom pizza, with a delicious white sauce in lieu of tomato sauce on the pizza.
it might just be the copious quantity of cheese, but i am pretty crazy about this pizza – we’ve made it many times over the past month, often doubling the recipe to make lots of delish leftovers – and i have a sneaking suspicion that you’ll be pretty crazy about it, too!
one year ago: glazed seitan
broccoli mushroom pizza
yields 4 servings (of two slices)
borrowed from vegetarian times
- 3T butter (divided)
- 6oz mushrooms, sliced (approx 2c)
- 8oz broccoli florets (approx 3c)
- 1/3c water
- 1T all purpose flour
- 2 cloves garlic, minced
- 1/4t salt
- 1c (soy) milk
- 1/2c grated mozzarella (divided)
- 1/4c grated parmesan (divided)
- 1 pizza dough – either store bought or homemade
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- place a pizza stone (if you have one) in the oven and preheat to 425°F
- melt 1T butter in a large skillet
- add the mushrooms and saute 5 minutes
- add the broccoli and water, and cover the pan, allowing to steam for 4 minutes
- in a separate pan, heat 2T butter over medium heat
- add the flour, garlic, and salt to the butter mixture and whisk well
- slowly add the milk, whisking constantly until the mixture is smooth
- when the mixture has thickened (about 4 mins), remove from the stove and add 1/4c mozzarella and 2T parmesan, stirring until smooth again
- place the pizza dough on the pizza stone (or a baking sheet), and cover the dough in the white sauce
- use a slotted spoon or tongs to place the broccoli and mushrooms on the pizza (so you don’t get excess water on the pizza)
- cover the entire pizza with the remaining mozarella and parmesan
- bake about 18 minutes, until the edges of the pizza are browning and the center is hot. enjoy!