Preheat the oven to 425 degrees F (220 degrees C), or whatever temperature your pizza dough recipe recommends.
Prepare the cheese sauce. 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 (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Keep on low heat.
Heat the Butter (1 tablespoon) and 2 counts of Olive Oil (to taste) in a medium sauce pan. Add the Baby Bella Mushroom (1 pound) and cook 5-6 minutes until soft and brown.
Add the Garlic (1 clove) and Fresh Thyme Leaves (1 sprig) and cook until fragrant, about 1 minute.
Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Cook until the sauce has reduced enough to coat the mushrooms, however still a bit loose. Taste for Salt and Pepper (to taste).
Prepare the Pizza Dough (1) by rolling it into your desired shape and placing on a pizza pan.
Top with your cheese sauce, leaving a 1 inch gap from the crust, then evenly spoon over the mushrooms and pan sauce. Top with more Shredded Italian Blend Cheese (1 cup) and bake until golden brown.
Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat and if desired, a splash of Balsamic Vinegar (to taste) and Fresh Basil (to taste).