Double-Mushroom Pizza

Ingredients

• 3 tablespoons asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 8 ounce mushrooms 
• 2 tablespoons flour all-purpose
• 1.5 teaspoons thyme sprigs fresh chopped
• 3  garlic clove minced
• 0.8 cup milk 2% reduced-fat
• 1.5 teaspoons olive oil divided
• 4 ounces part-skim mozzarella cheese shredded
• 10 ounce uncook pizza crust whole wheat italian thin (such as Boboli)
• 1 large plum tomatoes thinly sliced
• 6 ounce portabello mushrooms coarsely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 37
2. Place pizza crust on a baking sheet coated with cooking spray.
3. Bake at 375 for 5 minutes.
4. Remove crust from oven (do not turn oven off); set crust aside.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat.
6. Add mushrooms to pan; saut 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
7. Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium.
8. Add garlic to pan; cook 45 seconds.
9. Combine milk and flour in a small bowl, stirring well with a whisk.
10. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly.
11. Add Asiago and pepper, stirring until cheese melts.
12. Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella.
13. Bake at 375 for 10 minutes or until cheese melts and begins to brown.
14. Cut pizza into 8 wedges.