White Pizza with Broccoli and Mushrooms Recipe | Vegetarian Times Skip to main content

White Pizza with Broccoli and Mushrooms

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.

Ingredients: 

Ingredients: 

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2 Tbs. nonhydrogenated margarine or butter, divided
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6 oz. mushrooms, sliced (2 cups)
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8 oz. broccoli florets (3 cups)
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1 Tbs. all-purpose flour
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1 cup low-fat milk
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2 cloves garlic, minced (2 tsp.)
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¼ tsp. salt
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½ cup shredded mozzarella, divided
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¼ cup grated Parmesan, divided
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1 13.8-oz. pkg. refrigerated pizza dough

Instructions: 

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.

2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. 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. 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 Tbs. Parmesan until sauce is smooth and cheese is melted.

4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.

5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Nutrition Information: 

Calories: 
275
Protein: 
13 g
Total Fat: 
9 g
Saturated Fat: 
4 g
Carbohydrates: 
38 g
Cholesterol: 
10 mg
Sodium: 
746 mg
Fiber: 
3 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

Deb, I agree with Kyrie. It was one of my Teens that ate this way and slowly integrated us into it. Now, we look for more recipies together. Meals are less heavy, I have more energy, etc...

This was delicious! I used Trader Joe's refrigerated pizza dough which was a bit hard to flatten out but turned out great. My whole family loved this and one of them hates veg food

THIS IS GOOOD! WE WILL MAKE IT!

Um, I'm confused. I thought vegitarians didn't EAT cheese?

Uh, Katie, you're thinking of Vegans.

There are different degrees of vegetarians.

Katie, Vegans don't eat dairy, not vegetarians. Remeber you are on Vegetarian Times not vegitarians times :)

Love the bechemel based sauce for the pizza, will probably add some more spices to the broccoli and mushrooms next time (red pepper flakes and garlic, maybe a touch of oregano?). Watch the baking time, I nearly burned the crust, 18 minutes is too long for the prepared crust I used.

What size is this? we only use homemade dough.

I "veganized" this and it was delicious. For starters, I made my own crust. I used soy milk and Earth Balance margarine instead of the butter and milk. The first time I made it I used dairy free Daiya cheese but since then it's been "cheese-free." I also add a few sun dried tomatoes. It is super tasty and I don't miss the cheese.

How do you get your husband and 9, 13 and 22 year old kids on board to eat vegetarian meals? Any advice.My fault that they're such meat eaters.

Deb, I did it by slowly adding more vegetarian meals into the meal plan. They had no idea most of the time unless I told them. Just don't tell them and they'll eat it.

really enjoyed this recipe. made a few modifications - had a person who didn't care much for broccoli, so we only did 1/2 the recipe with broccoli. the other half i used leftover vegetables from the grilled vegetable wrap recipe on this site. also, i added some chopped fresh basil into the sauce when making it. both versions were really good.

SO good. Made my own dough, and used fresh mozzarella. Added a jalapeno havarti to the sauce for a bit of a kick, then just fresh mozz and some Parmesan on top of the veggies. Delicious!

Enjoy

This was a really good recipe! We made our own homemade whole wheat crust instead of store bought.

c/o; VT, Vegetarian Times; Happy New Year! Thank You, for the White Pizza Recipe, On-line, 2014! KMC

How is this on Vegetarian Times???? It's not vegetarian it has parmesan cheese, meaning it has rennet, meaning dead baby cow stomachs -_- ....

I make my own crust from scratch using the bread machine. Wonderful recipe! Thanks so much!

I added thinly sliced summer squash, zucchini and fresh tomato slices sprinkled w a hint of garlic salt, oregano and olive oil topped with a dash of parmesan cheese and..crumbled feta cheese. It was delicious

Margarine amount is incorrect.