Veggie Skillet Pizza with Italian White Sauce

A colorful skillet pizza with a creamy white sauce, melted cheeses, and tender sautéed vegetables for a cheesy, flavorful, and wholesome vegetarian dinner.

Recipe Information

Total Time:

Yield:

6 servings (1 slice each)

Ingredients

⅓ of the recipe Whole Wheat Pizza Crust

1½ tablespoons butter

1 tablespoon all-purpose flour

1 cup low-fat milk

2 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon cayenne

½ cup shredded mozzarella, divided

¼ cup grated Parmesan, divided

1½ tablespoons vegetable oil

¾ cup sliced mushrooms

¾ cup broccoli florets

¼ medium onion, cut into thin wedges and halved

2 cloves garlic, sliced

1 Roma tomato, cut into wedges and halved

Directions

Prepare the Whole Wheat Pizza Crust and let it rise while preparing the sauce and toppings.
For sauce, melt butter in saucepan over medium-high heat. Add flour and cook 2 minutes or until pale golden, stirring constantly. Stir in milk, garlic, salt and cayenne. Cook 3 to 4 minutes or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in ¼ cup mozzarella and 2 tablespoons Parmesan until sauce is smooth and cheese is melted.
In a 9-inch cast iron skillet, heat oil over medium-high heat. Add mushrooms, broccoli, onion and garlic; cook until tender. Add tomato; cook 1 minute longer. Remove vegetables.
Roll out and cook dough in skillet as directed in Whole Wheat Pizza Crust recipe. Spread sauce over crust; top with sautéed vegetables and remaining cheese. Tent with foil until cheese is melted.