Double-Mushroom Pizza

1 (10 oz) whole wheat Italian thin pizza crust (such as Boboli)
Cooking spray
1 1/2 tsp olive oil, divided
1 (8 oz) package presliced cremini or button mushrooms
1 (6 oz) package presliced portobello mushrooms, coarsely chopped
1 1/2 tsp chopped fresh thyme
3 garlic cloves, minced
3/4 cup 2% reduced-fat milk
2 Tbs all-purpose flour
3 Tbs grated Asiago cheese
1/4 tsp freshly ground black pepper
1 large plum tomato, thinly sliced
1 cup (4 oz) shredded part-skim mozzarella cheese

Preheat oven to 375 F.

Place pizza crust on a baking sheet coated with cooking spray. Bake 375 F 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 tsp oil to pan; saute 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into bowl.

Add remaining 1/2 tsp 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 mins or until thick, stirring constantly. Add Asiago cheese 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 F for 10 mins or until cheese melts and begins to brown. Cut pizza into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)
From Cooking Light, Jan/Feb 2009.