I didn't think this pizza sounded that amazing when I first read the recipe, but I decided to give it a shot. And I'm very glad I did! Although spinach, broccoli, cheese, and alfredo sauce might not sound that spectacular, they make for one delicious pizza!
Recipe adapted from Annie's Eats
For the crust: (my usual recipe)
1 1/4 c. warm water
1 Tbsp. yeast
pinch sugar
1 tsp. salt
3 1/2 c. flour
2 Tbsp. olive oil
Combine water, yeast, and sugar and let sit until yeast foams. Add salt, flour, and olive oil and knead in stand mixer with dough hook or by hand. Continue to alternate adding olive oil or water as needed. Dough should not be sticky at all but should form a cohesive ball. Lightly coat ball of dough with olive oil, cover with towel, and let rise until double. Makes enough for 1 large jellyroll pan or 2 8-9 inch round pizzas.
For the white sauce:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. half and half or heavy cream
1 tsp. minced garlic
salt and pepper, to taste
3/4 c. grated Parmesan cheese
Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the half-and-half (or cream) and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and whisk in the grated parmesan until completely melted and smooth.
For the toppings:
1 c. packed spinach, chopped
2 c. very small broccoli florets (can use fresh, but I usually steam frozen and it works just fine)
4 oz. shredded mozzarella cheese
4 oz. shredded cheddar cheese
Grated parmesan (optional)
Sprinkle pan with cornmeal and roll out pizza dough. Spread desired amount of sauce on pizza. (There will probably be some leftover--it makes a great dipping sauce!) Spread spinach over sauce, pressing gently into the crust. Top with broccoli and mozzarella and cheddar cheeses. Finish with additional parmesan, if desired. Bake at 500 degrees for 10 minutes.
Recipe adapted from Annie's Eats
For the crust: (my usual recipe)
1 1/4 c. warm water
1 Tbsp. yeast
pinch sugar
1 tsp. salt
3 1/2 c. flour
2 Tbsp. olive oil
Combine water, yeast, and sugar and let sit until yeast foams. Add salt, flour, and olive oil and knead in stand mixer with dough hook or by hand. Continue to alternate adding olive oil or water as needed. Dough should not be sticky at all but should form a cohesive ball. Lightly coat ball of dough with olive oil, cover with towel, and let rise until double. Makes enough for 1 large jellyroll pan or 2 8-9 inch round pizzas.
For the white sauce:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. half and half or heavy cream
1 tsp. minced garlic
salt and pepper, to taste
3/4 c. grated Parmesan cheese
Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the half-and-half (or cream) and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and whisk in the grated parmesan until completely melted and smooth.
For the toppings:
1 c. packed spinach, chopped
2 c. very small broccoli florets (can use fresh, but I usually steam frozen and it works just fine)
4 oz. shredded mozzarella cheese
4 oz. shredded cheddar cheese
Grated parmesan (optional)
Sprinkle pan with cornmeal and roll out pizza dough. Spread desired amount of sauce on pizza. (There will probably be some leftover--it makes a great dipping sauce!) Spread spinach over sauce, pressing gently into the crust. Top with broccoli and mozzarella and cheddar cheeses. Finish with additional parmesan, if desired. Bake at 500 degrees for 10 minutes.
This is delicious! I made it a couple of weeks ago on a Sunday and several people tried it. They all raved about it!
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