1 cup (4 ounces) shredded part-skim mozzarella cheese
How to Make It
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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We liked the flavor of this pizza but the center of the crust wound up kind of soggy even though I cooked off all the liquid off the mushrooms first. CL has better pizza recipes out there. We'll stick with those.
I like this, my DH loves it. It is good, fast, and interesting. We make it once every couple months. Not much more to say about it, except that it pairs nicely with a nice salad to round out dinner. I made my own crust, but didn't change anything else.
The white sauce, I agree, needed a little more spicing up. I would say more seasoning or some nutmeg. My husband loved it, but recommended spinach or chicken to add that little extra kick. It is easy to make, and cooks up great on a pizza stone. I actually made two pizzas from the recipe. It also looks pretty impressive-- like you bought gourmet pizza!
This was a nice, creamy pizza, but mild in flavor, so if you like strong flavors or spicness like we do, you need to add something to give it a kick. Our Boboli crust didn't turn out crispy for some reason. Definitely worth making again.
Wow, crazy delicious, and really speedy to put together on a weeknight. This one is a keeper. I made it on two small Bobolis (all they had at my grocery store) and used pecorino romano instead of asiago.