Using a store-bought pre-baked crust or a par-baked crust from your local pizzeria is a great shortcut to getting weeknight dinner on the table. Here we’ve topped the crust with a simple rosemary-spiked white sauce and garlicky mushrooms. A combo of Fontina and blue cheese elevates this 25-minute recipe even further!
Ingredients
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 5 teaspoons all-purpose flour
- ⅔ cup lowfat or nonfat milk, warmed
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1½ cups sliced mushrooms, such as shiitake and white button
- ¼ teaspoon salt
- ⅓ cup white sauce
- 1 (11- or 12-inch) (12 ounces) store-bought pizza crust
- 4 ounces (1 cup) Fontina cheese, shredded
- 2 tablespoons crumbled blue cheese
Instructions
Preheat oven to 450 degress.
Melt butter in a small heavy-bottom saucepan over medium heat. Add garlic and stir until fragrant, about 1 minute. Add flour and stir to form a paste. Add milk and whisk to combine. Increase heat to medium high and continue whisking until the flour mixture is dissolved into the milk. Bring to a simmer, whisking often. Remove from the heat and stir in rosemary, salt and pepper. Refrigerate or freeze ⅓ cup sauce for another use.
Heat oil in a medium skillet over medium-high heat. Add garlic and mushrooms and cook, stirring often until the mushrooms are softened, 2 to 3 minutes.
Spread ⅓ cup rosemary white sauce over the pizza crust. Top pizza with Fontina cheese. Top the pizza with the mushroom mixture and blue cheese. Bake the pizza directly on the oven rack until the bottom is crispy and the cheese is melted, 7 to 10 minutes. Slice into 8 pieces and serve.
