This yummy garden-fresh pizza was perfect with our leftover Alfredo sauce! I'm typically a red-sauce pizza girl, but the combination of the cheese, veggies and creamy goodness was awesome.
Spinach Pizza with Alfredo Sauce
Crust Recipe - From Amy at The Finer Things in Life
1 T yeast
1 C really warm water (but not too hot that it kills the yeast -- that is, not boiling!)
1 tsp. sugar
1 tsp. salt
2 T olive oil
1.5 C whole wheat flour
1 C white flour
Alfredo sauce (Frog Prince's recipe is excellent)
~ 1 C Spinach (or half a frozen package)
~ 1 C Broccoli
~ 4 oz Mushrooms, sliced
Prepare the crust by mixing warm water, sugar and yeast in a small bowl. Allow yeast mix to sit while you mix the dry ingredients together. Then add oil and salt to the yeast mixture and stir.
Add the wet ingredients to the dry ones, and stir to combine. Knead the dough (about 5 minutes) on a lightly floured surface until firm.
Cover and set dough aside for 5-10 minutes while you prepare the veggies. Setting the dough aside for a few minutes helps make the dough easy to roll out into a pizza.
Preheat oven to 350 and pre-bake the crust for about 5 minutes.
Meanwhile, wilt two cups fresh spinach in a little olive oil or thaw a half package of frozen spinach.
Cook the broccoli in boiling water until a little tender, but not soft.
Top pre-baked pizza crust with Alfredo, wilted or thawed spinach, mushrooms and broccoli.
Sprinkle on mozzarella and cheddar cheeses.
Bake for an 20 minutes at 350 degrees or until crust is golden brown and cheese is melted.