Double-Mushroom Pizza

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

1. Preheat oven to 375u0b0.
2. Place pizza crust on a baking sheet coated with cooking spray. Bake at 375u0b0 for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.
3. 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; saute 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
4. 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.
5. Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375u0b0 for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.

whole wheat italian thin pizza crust, cooking spray, olive oil, cremini, portobello mushrooms, thyme, garlic, milk, flour, cheese, freshly ground black pepper, tomato, mozzarella cheese

Taken from www.myrecipes.com/recipe/double-mushroom-pizza (may not work)