Spinach and Mushroom Alfredo Pizza

Spinach and Mushroom Alfredo Pizza

Better than takeout! The simple-to-prepare Alfredo sauce will make a lasting impression at your next pizza party. Keep copies of the recipe on hand; your guests will want to make it, too.

prep time
20
minutes
cook time
25
minutes
servings
4

Ingredients

















Cooking Instructions

1

Place pizza stone on lower rack in a cold oven. Heat oven to 500°F. Bake stone for 1 hour. Reduce heat to 475°F.


2

Meanwhile, sauté mushrooms in olive oil in large skillet until browned, about 5 minutes. Stir in spinach. Season with salt and pepper. Cook and stir until spinach is wilted. Set aside.


3

Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute. Whisk in flour until combined. Gradually whisk in cream. Bring to a boil; cook and whisk for about 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/4 cup parmesan until melted. Remove from heat.


4

Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread Alfredo sauce on dough to within 1 inch of the edge. Sprinkle with mozzarella, asiago and remaining parmesan. Top with reserved mushroom mixture, sun-dried tomatoes and artichoke hearts. 


5

Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.


Recipe Tip:
Any brand of Wisconsin parmesan, mozzarella or asiago cheese can be used.
cheese iconCheesemonger Tip:
In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

Ingredients

















Cooking Instructions

1

Place pizza stone on lower rack in a cold oven. Heat oven to 500°F. Bake stone for 1 hour. Reduce heat to 475°F.


2

Meanwhile, sauté mushrooms in olive oil in large skillet until browned, about 5 minutes. Stir in spinach. Season with salt and pepper. Cook and stir until spinach is wilted. Set aside.


3

Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute. Whisk in flour until combined. Gradually whisk in cream. Bring to a boil; cook and whisk for about 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/4 cup parmesan until melted. Remove from heat.


4

Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread Alfredo sauce on dough to within 1 inch of the edge. Sprinkle with mozzarella, asiago and remaining parmesan. Top with reserved mushroom mixture, sun-dried tomatoes and artichoke hearts. 


5

Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.


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