White Pizza with Broccoli and Mushrooms

Cover recipe- Vegetarian Times, White Pizza with Broccoli & Mushrooms: April 2010

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.

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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

SourceVegetarian Times, April 2010

The results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

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9 Responses to “Linguine in Lemon Cream Sauce”

  1. 1

    Jen @ My Kitchen Addiction — August 17, 2010 @ 7:49 pm

    I’m jealous that you already have the September issue of VT… Mine hasn’t arrived yet! The good thing is, now I know that the cover recipe is worth trying. It looks incredible!

  2. 2

    Sues — August 19, 2010 @ 11:17 am

    I love healthy comfort food!! And I totally say this every single time, but yours is so much prettier than the original! :)

  3. 3

    Barbara Bakes — August 19, 2010 @ 7:15 pm

    I made this tonight and my family loved it. So glad you shared it.

  4. 4

    Nancy L — August 20, 2010 @ 9:54 pm

    Looks wonderful! And so simple!

  5. 5

    DianasaurDishes — August 24, 2010 @ 12:39 pm

    Oh wow, I’m definitely giving this a try. Lemon cream sauce is my favorite on pasta. Looking forward to seeing you and catching up at IFBC!

  6. 6

    Megan — September 1, 2010 @ 10:06 am

    I’m having this for dinner tonight. Barbata made me do it!

  7. 7

    Jamie — September 7, 2010 @ 10:50 am

    I just saw this recipe over at Barbara Bakes blog and I wanted to check out your culinary covers. What a great idea! This looks like a perfect weeknight meal that my family would love. I will be putting this on my menu plan soon.

  8. 8

    cheryl — November 24, 2010 @ 11:49 am

    This looks great and easy. I am going to use Tofutti soy cream cheese as I can’t do dairy and I’m not a fan of parsley which I sometimes replace with cilantro, though with cream cheese and lemon, maybe not!

  9. 9

    Kate — January 8, 2011 @ 12:51 pm

    Thank you for posting a review of this recipe! I usually try to use recipes that I know ahead of time will work like they should (not always the case with magazine/book recipes), but I was curious to try this one when I was flipping through my VT magazine. It’s nice to know that it is a good one!

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