Spinach Alfredo Pizza

 

Hey there! So, I’ve got a bad case of Spring fever and I’m too entranced by sunshine and birdsong to think super clearly. I asked myself, “What on earth do I have to say that’s funny or profound today?” Answer? Nada.

 

So I decided that I’d just take you along with me as I make our pizza for the night. We’re having Spinach Alfredo (with tomatoes on half.) Sound good? Alrighty, then. Let’s get started.

 

We’ll start out by making a crust. I used this recipe, because it’s ridiculously easy and I know it by heart. I subbed in a cup of whole wheat flour, which makes it chewy and rustic and lovely.

 

Here it is:

Looks pretty good, right? And it’s all set for the toppings. No need to pre-bake.

So let’s get to work on those toppings, shall we? First, we’re going to make an alfredo sauce. It’s really easy but, for the love of all that’s good and holy, please promise me you won’t go sticking cream cheese in your alfredo sauce. Listen, I love cream cheese as much as the next gal, but it has NO place in alfredo. ‘k?

Beginning to end, that sauce will take you about twenty minutes, but there’s hardly any active time. You just have to be around to stir it here and there. I folded a load of laundry and supervised some pre-K work while it was going on. It will thicken up a bit as it cools.

As that’s cooling (and possibly separating– just stir it up, no worries,) let’s sautee some spinach. I used what was left in a 9 oz. bag… probably about 7 oz.? I never pull the stems off, because I’m lazy and they don’t bother us. But, if you’re so inclined, get to it. Olive oil, a few cloves of garlic, and medium heat– good to go.

Cook ’til it’s wilted down, but don’t kill it. It doesn’t need to shrink into oblivion.

Now let’s get assembling! On goes the sauce…

Some spinach…

Tomatoes, on half…

And the mozz.

Into the fridge for now and I’ll bake that at 425 for 10-12 minutes tonight for our Pizza & a Movie Night. Can’t wait!

 

Ingredients:

 

for sauce*:

  • 1 cup butter
  • 1 cup whole milk (or cream or half & half, if you have it on hand)
  • 1 1/4 cups fresh parmesan cheeseĀ 
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

for spinach:

  • 5-9 oz. fresh spinach, depending on preference
  • 1 tablespoon olive oil
  • 3-4 cloves garlic, minced or smashed

 

  • 1 1/2 cups shredded mozzarella cheese**
Directions:
1. Prepare dough for crust and pat on prepared pizza pan.
2. Heat milk (cream) and butter in sauce pan over medium heat until butter is fully melted. Simmer for six minutes. Remove from heat and stir in salt, pepper, and parmesan. Set aside to cool a bit.
3. Heat olive oil in skillet over medium heat. Add garlic and cook until just barely browning, about 3 minutes. Add spinach in batches and cook down until wilted. Remove from heat.
4. Spread a thin layer of sauce on crust. Scatter cooked spinach over the surface. Add any other desired toppings– I put chopped grape tomatoes on half. Top with mozzarella cheese.
5. Bake at 425 degrees for 10-12 minutes.
*This recipe makes more sauce than you need. You can either quarter/halve the recipe or use it for something else; we’re having fettucine alfredo tomorrow night.
**As much as I love cheese, I also love to taste the sauce and toppings on pizza. I really only use 1 1/2 cups of mozz to cover my 16″ pizza.
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