Double-Mushroom Pizza

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

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40 minutes Prep: 15 minutes Cook: 25 minutes
93 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

10ounces pizza crust whole wheat Italian thin (such as Boboli)
1x nonstick cooking spray
1 1/2teaspoons olive oil divided
8ounces mushrooms presliced cremini or button
6ounces mushrooms, portabella presliced, coarsely chopped
1 1/2teaspoons thyme chopped fresh
3cloves garlic minced
3/4cup milk 2% reduced-fat
2tablespoons flour, all-purpose
3tablespoons asiago cheese grated
1/4teaspoon black pepper freshly ground
1large tomato plum, thinly sliced
1cup mozzarella cheese shredded part-skim

Directions

Preheat oven to 375°.

Place pizza crust on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes.

Remove crust from oven (do not turn oven off); set crust aside.

Heat a large nonstick skillet over medium-high heat.

Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat.

Add mushrooms to pan; sauté 8 minutes or until moisture evaporates.

Stir in thyme; spoon mushroom mixture into a bowl.

Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium.

Add garlic to pan; cook 45 seconds.

Combine milk and flour in a small bowl, stirring well with a whisk.

Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly.

Add Asiago and pepper, stirring until cheese melts.

Spread sauce over crust, leaving a 1/2-inch border.

Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375° for 10 minutes or until cheese melts and begins to brown.

Cut pizza into 8 wedges.

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This was a great recipe to work with. Thank you.