Create a roux by melting the Butter (1 tablespoon) in a small sauce pan. Add the All-Purpose Flour (1 tablespoon) and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
Whisk in the 1% Low Fat Milk (1 cup) and bring to a simmer. Allow to simmer until thickened, continuously whisking.
Once thick, season with the Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Set aside and keep warm over low heat.
Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
Heat the Butter (1 tablespoon) and 2 counts of Olive Oil (to taste) in a medium saute pan. Add the Baby Bella Mushroom (16 ounce) and cook 5-6 minutes until soft and brown.
Add the Garlic (1 clove) and Fresh Thyme (1 sprig) leaves and cook until fragrant, about one minute.
Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
Prepare the Pizza Dough (1) by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
Top with the Shredded Italian Blend Cheese (1 cup) and bake until golden brown, about 20 to 25 minutes.
Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat. If desired, add a splash of Aged Balsamic Vinegar (to taste) and Fresh Basil (to taste).