Ingredients:
2 Tbsp. nonhydrogenated butter, divided
6 ounces mushrooms, sliced, about 2 cups
8 ounces broccoli florets, sliced in half, about 3 cups
1 Tbsp. all-purpose flour
1 cup milk, any kind
2 cloves garlic, minced, about 2 teaspoons
1/4 teaspoon salt
1/2 cup shredded mozzarella, divided
1/4cup grated Parmesan, divided
1 - (13.8 ounce) package refrigerated pizza dough
Directions:
Place pizza stone or baking sheet in center of oven, and heat to 425F.
Melt 1 and 1/2 tsp. margarine in skillet over medium-high heat.
Add mushrooms.
Cook 4 to 7 minutes, or until beginning to brown, stirring frequently.
Add broccoli and 1/3 cup water.
Cover tightly.
Steam broccoli in skillet 3 to 4 minutes, or until tender.
Meanwhile, heat remaining 1 1/2 Tbsp. margarine 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 to 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 is melted.
Shape pizza dough according to package directions.
Remove pizza stone from oven, and place dough on hot stone.
Spread white sauce over dough to within 1/2-inch of edges.
Top with broccoli mixture.
Sprinkle remaining mozzarella and Parmesan over top.
Return to oven, and bake about 18 to 20 minutes,
or until edges of pizza are golden and center is hot and bubbly.
Cool slightly before slicing.