I just recently started subscribing to Vegetarian Times. I’m not a vegetarian myself, but I do like to cook meatless dishes sometimes, and I thought I’d see what this magazine had to offer. I’ve been pleasantly surprised with the content so far. The ingredients in the recipes aren’t bizarre or hard to find. The focus is on using fresh and healthy ingredients.
The current issue highlights Eating Better Dinners- 32 fresh and easy recipes under 350 calories. The cover recipe is part of a feature article on Broccoli: 5 New Ways to Enjoy a Good-for-You Favorite. All of the ideas featured look really, really good. The pizza on the cover utilizes broccoli and sliced mushrooms set in a creamy white cheesy sauce: White Pizza with Broccoli and Mushrooms. Follow my notes below to see how the recipe turned out.
White Pizza with Broccoli & Mushrooms
Yield: 6 slices
Prep Time: 35 min
Cook Time: 35 min
This recipe served a family of three just fine, accompanied by a side salad too.
2 Tbsp. nonhydrogenated margarine or butter, divided (I used butter)
6 ounces mushrooms, sliced (2 cups)
8 ounces broccoli florets (3 cups)
1 Tbsp. all-purpose flour
1 cup low fat milk
2 cloves garlic, minced (2 tsp.)
1/4 tsp. salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan, divided
1 (13.8 ounce) package refrigerated pizza dough
1. Place pizza stone or baking sheet in center of oven, and heat to 425 degrees 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 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.
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.
*The broccoli florets should be sliced in half. They'll be too tall and chunky to place on the pizza if you leave them whole.
*I wanted to add more Parmesan on top of the pizza. 2 Tablespoons didn't seem like quite enough.
*Refrigerated pizza dough at the regular market isn't so great. Look around to find something better... Trader Joe's sells a better refrigerated pizza dough, and sometimes your local pizza place will sell you a ball of fresh dough for a low price too.
*I didn't bother removing the hot pizza stone from the oven to assemble the pizza. I rolled the dough out on some cornmeal (so it wouldn't stick to the stone), then just opened the oven and placed the dough on the stone, added the sauce and the toppings, closed the oven and baked.Nutritional Information per serving:
Serving size: 1 slice
Calories per serving: 275
Fat per serving: 9g
Saturated Fat per serving: 4g
Sugar per serving: 7g
Sodium per serving: ,span class="sodium">746g
Fiber per serving: 3g
Protein per serving: 13g
Cholesterol per serving: 10mg
Carbohydrates per serving: 38g
Source: Vegetarian Times, April 2010
It turned out perfect. We’re not even close to being vegetarians yet my whole family enjoyed this for dinner. The white sauce for this pizza recipe is absolutely delicious.
Did this recipe deserve the cover spotlight?
Absolutely! This was a fresh and easy vegetarian pizza recipe.